This silky cauliflower rice risotto is so sumptuous and filling! Cauliflower rice or grated cauliflower is simmered with vegetable stock, garlic and thyme until it takes on amazing flavor and a creamy, risotto-like consistency. This low-carb vegan recipe is perfect with a delicious, summery vegetable side dish like roasted asparagus and potatoes or garlicky green beans.
If you’ve been longing for a creamy bowl of risotto to warm your hands and your belly without adding all those rice carbs to your waistline, here’s a recipe for you: a delicious cauliflower risotto.
This is an insanely yummy recipe. It has so much flavor from the cauliflower and a few simple seasonings, including onions, garlic, red pepper flakes and vegan parmesan cheese. And unlike a conventional risotto, this cauliflower risotto takes just minutes to cook!
If you are a risotto lover, be sure to check out our vegan asparagus risotto and vegan spinach risotto — both perfect eats for this time of year!
Table of Contents
What is cauliflower risotto made of?
Cauliflower risotto is made with grated cauliflower, also called cauliflower rice, instead of actual rice. This keeps the recipe healthier, because the main ingredient is a vegetable. The absence of rice also makes this dish a keto-friendly recipe because cauliflower has far fewer carbs than rice does.
Why you will love this recipe
- Creamy and yummy. This dairy-free cauliflower risotto has the most amazing, silky texture and a savory, addictive flavor.
- Easy recipe. There is a minimal amount of prep required to make the risotto, especially if you have a food processor that can rice or grate the cauliflower for you. You can also use store bought riced cauliflower. The recipe itself takes about 25 minutes from beginning to end.
- Healthy recipe. The main ingredient in this recipe — cauliflower — is one of the healthiest veggies you can eat. It is heart-friendly and weight-loss-friendly and it’s loaded with vitamins and folate, among many nutrients.
- Keto-friendly. There are just seven net carbs in each serving of this keto cauliflower rice recipe, making it a perfect fit for low carb vegan diets. Try this and you will never miss traditional risotto!
- Suitable for all diets. Gluten-free, soy-free, nut-free, gluten-free? Everyone can enjoy this yummy cauliflower risotto!
Ingredients
- Extra virgin olive oil. EVOO adds lots of flavor to this risotto. You can use vegan butter as a substitute.
- Aromatics: garlic and onions.
- Herbs: dried thyme and fresh parsley. Fresh thyme works too, or you can use other fresh herbs like oregano or marjoram.
- Spices: red pepper flakes and ground black pepper.
- Cauliflower. I used a medium head of cauliflower, which produced 5 ½ cups of grated cauliflower or riced cauliflower. You can use store bought or frozen cauliflower rice. Frozen cauliflower rice could have more liquid in it, and if that’s the case you can reduce the amount of vegetable stock needed to cook the risotto.
- Vegan mayo. This is not a typical risotto ingredient, but bear with me because it is AMAZING in this cauliflower risotto recipe. The mayo keeps the risotto creamy and adds a wonderful richness to the mouth-feel of the cauliflower rice. It also keeps the risotto from drying out as it stands.
- Vegan parmesan cheese. This homemade cheese has nutritional yeast, which adds amazing cheesy flavor. If you are nut-free, make my vegan parmesan cheese recipe using breadcrumbs instead of cashews.
- Salt to taste
Optional ingredients
- Dry white wine. I didn’t use it when I made the pictured risotto and the risotto was still amazing. If you love wine in risotto, add ½ cup instead of the vegetable stock.
- Mushrooms. To make this a cauliflower mushroom risotto, add 8 oz sliced crimini mushrooms or button mushrooms to the pan after the onions have softened. Saute the mushrooms for 3-5 minutes until they express their juices before moving to the next steps.
- Non-dairy milk. If you like the risotto runnier, add ½ cup of cashew milk, oat milk or coconut milk and stir it in before turning off heat.
How to grate cauliflower to make cauliflower rice
- If using a box grater, divide the cauliflower into large florets. Use the side with medium holes to grate the cauliflower.
- If using a food processor, cut the cauliflower into smaller florets that will fit through the feed tube. Use the grater attachment and run the food processor on low speed while feeding the cauliflower florets through the feed tube.
Serving suggestions
Storage instructions
- Refrigerate: Store the risotto in the fridge in an airtight container for up to four days.
- Freeze: Freeze the cauliflower risotto in a freezer-safe container for up to three months.
- Reheat: Reheat in a saucepan on the stovetop or in the microwave until warmed through.
More yummy vegan risotto recipes
If you love this creamy cauliflower risotto recipe, be sure to check out more vegan Italian recipes on Holy Cow Vegan!
Creamy Cauliflower Risotto
This silky cauliflower rice risotto is so sumptuous and filling! Cauliflower rice or grated cauliflower is simmered with vegetable stock, garlic and thyme until it takes on amazing flavor and a creamy, risotto-like consistency. This low-carb vegan recipe is perfect with a delicious, summery vegetable side or stew.
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Servings: 6 servings
Calories: 199kcal
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Instructions
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Add olive oil to a wide skillet. Stir in finely diced onions and minced or crushed garlic. Season with salt and ground black pepper.
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Saute over medium heat for five minutes or until the onion has softened but has not started to brown.
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Stir in red pepper flakes and thyme. Saute for a minute.
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Add the cauliflower rice to the skillet. Mix with the rest of the ingredients in the skillet. Stir in ½ cup vegetable stock (or wine, if using).
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Cover the skillet with a lid and cook over medium-low heat for 10 minutes or until the rice has become quite tender.
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Stir in the vegan mayo, parmesan cheese and another ½ cup stock.
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Mix well and cook until warmed through and creamy. Turn off heat. Garnish with parsley and serve hot or warm with more vegan parm on the side.
Recipe notes
- Dry white wine. I didn’t use it when I made the pictured risotto and the risotto was still amazing. If you love wine in risotto, add ½ cup instead of the vegetable stock.
- Mushrooms. To make this a cauliflower mushroom risotto, add 8 oz sliced crimini mushrooms or button mushrooms to the pan after the onions have softened. Saute the mushrooms for 3-5 minutes until they express their juices before moving to the next steps.
- Non-dairy milk. If you like the risotto runnier, add ½ cup of cashew milk, oat milk or coconut milk and stir it in before turning off heat.
Storage instructions
- Refrigerate: Store the risotto in the fridge for up to four days.
- Freeze: Freeze the cauliflower risotto in a freezer-safe container for up to three months.
- Reheat: Reheat in a saucepan on the stovetop or in the microwave until warmed through.
Nutrition
Calories: 199kcal | Carbohydrates: 9g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 297mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 258IU | Vitamin C: 50mg | Calcium: 38mg | Iron: 1mg
