Low-carb cauliflower risotto

This blog post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Low carb cauliflower risotto - this super cheesy recipe is absolutely irresistible, whether you're following a low-carb diet or not!

I love experimenting with different kinds of food. I make vegan recipes even though I’m not vegan, I make gluten-free recipes even though I’m not gluten-free, and I make low-carb recipes even though I bloomin’ love pasta. Why not? It’s a fun challenge, and I love all kinds of food (perhaps a bit too much).

You might know about my obsession with using cauliflower to make tasty low-carb versions of my favourite carby dishes (I know – me and every other person on the internet), and one recipe I hadn’t attempted yet was a low-carb risotto. It seems totally counter-intuitive, but if I can make a successful low-carb fried rice, why not risotto!

Of course, this isn’t a real risotto by any stretch of the imagination. There’s no rice… which is kind of integral to a risotto. It’s in the name. I’m under no illusions here – it’s not a real risotto if there’s no rice.

But, if you’re anything like me, your favourite part of a risotto is the gooey sauce and the massive handful of cheese you add at the end – and this low-carb version has cheese in bucketloads!

Low carb cauliflower risotto - this super cheesy recipe is absolutely irresistible, whether you're following a low-carb diet or not!

This cauliflower risotto is also a lot quicker to make than the usual version. Just blend your cauliflower into ‘rice’, fry it off a little to give it a wonderful toasty flavour (you want to see little flecks of golden brown appearing through the rice), then add heaps of cheese. Heaps and heaps. I said low-carb, not low-cheese.

Low carb cauliflower risotto - this super cheesy recipe is absolutely irresistible, whether you're following a low-carb diet or not!

You could experiment with making this cauliflower risotto in all kinds of flavours. I kept mine super simple with just some chives to add a pop of freshness, but I’m dreaming up all sorts of other types. My ultimate risotto is a simple mushroom and parsley version, so that’s probably what I’ll try next. The sky’s the low-carb limit!

Just lookit. It’s enough to make you cry.

(or maybe just me)

Low carb cauliflower risotto - this super cheesy recipe is absolutely irresistible, whether you're following a low-carb diet or not!

Convinced yet?

Low carb cauliflower risotto - this super cheesy recipe is absolutely irresistible, whether you're following a low-carb diet or not!

Low-carb cauliflower risotto

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 3 votes
Print Pin Comment
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 1
Calories:
Author: Becca Heyes

Ingredients

  • 400 g cauliflower (~ 1/2 large head)
  • 1 tbsp oil
  • 1 clove garlic, minced
  • 50 g cheddar cheese, grated (~ 1/2 cup when grated)
  • 60 g grated mozzarella (~ 1/2 cup)
  • 75 ml milk (~ 1/4 cup)
  • 2 tbsp fresh chives, chopped
  • Salt
  • Black pepper

Instructions

  • Add the cauliflower to a food processor, and blitz until it resembles rice.
  • Heat the oil in a large frying pan, and add the cauliflower ‘rice’. Cook over a fairly high heat for several minutes, stirring occasionally, until the cauliflower starts to turn golden brown. Add the garlic and cook for 1 more minute.
  • Turn the heat down to medium-low, and add the cheddar, mozzarella, milk, and half of the chives. Mix well until the cheeses have melted.
  • Season generously, and serve topped with the remaining chives.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

Tried this Recipe? Give it a star rating!Star ratings really help support the site – thank you!
Cauliflower risotto NI

Note: nutritional information is approximate, and will depend on exactly what ingredients you choose.

Low carb cauliflower risotto - this super cheesy recipe is absolutely irresistible, whether you're following a low-carb diet or not!Love cauliflower? Here’s a healthy snack idea for you: salt and vinegar roasted cauliflower!

Salt and vinegar roasted cauliflower

Save This Recipe

Save This Recipe

Drop your email address in the box and I'll send this recipe straight to your inbox! You'll also receive future recipes by email (1-2 per week, no spam!), AND a totally free e-cookbook!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




36 Comments

  1. In the nutrition label you provided it states that there is over 600 calories in a serving…is that right or is that the total calories in the entire recipe

  2. Hi :)
    I would love to try this recipe soon but…I have a question (maybe a stupid one haha)

    Isn’t this recipe a bit too caloric?
    Is it safe to introduce it on my vegetarian weight loss diet?

    It looks absolutely delicious anyways hihi :p

    Thank you in advance! xx

    1. Hi Isa, not all my recipes are designed to be low calorie ;) Just like with any diet, it’s possible to eat really healthily on a vegetarian diet, or less healthily. This isn’t necessarily one of the healthy ones :P If you’re specifically aiming to lose weight, there are probably better recipes out there for you. BUT, it is possible to eat anything you like and still lose weight, as long as you make sure it’s not putting you over your calorie allowance for the day.

  3. Hi, Becca, I made this last night, and it was delicious! Great low-carb idea, and totally yummy! Thanks, as always, for your fabulous recipes! Nicki

  4. This looks incredible – I was fascinated by the idea and then totally sold on all the cheese!

    I’ve recently been drawn into the idea of using cauliflower to substitute carbiness (I attempted a cauliflower pizza base and was really impressed by it) but my food processor isn’t really good enough to blitz up the cauliflower – could you recommend a reasonably-priced one that actually works for that purpose?

    Brilliant recipe, as always :)

    1. Actually to be honest, my food processor is a hand-me-down from my grandma!! I do have a mini one which I really like (I think it’s just called the Kenwood Mini Chopper), but since it’s only small you’d need to do cauliflower in a few batches. Sorry I can’t be more help!

      1. I always buy fresh thinking “oh, I’ll use that tomorrow” – then make something else then instead, and end up having to cut out lots of black bits by the time I actually use my poor colliewobbles… Frozen seems like a better idea ;-)

  5. Ummm Becca…did you know that risotto is my favorite food in this whole world? I LOVE the stuff! And I am sooooo excited that I am going to put it on the menu plan for next week!!! Thank you!