Go Back
+ servings
Print Recipe
5 from 2 votes

Low-carb cauliflower risotto

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main meal
Servings: 1
Author: Becca Heyes


  • 400 g cauliflower (~ ½ large head)
  • 1 tablespoon oil
  • 1 clove garlic, minced
  • 50 g cheddar cheese, grated (~ ½ cup when grated)
  • 60 g grated mozzarella (~ ½ cup)
  • 75 ml milk (~ ¼ cup)
  • 2 tablespoon fresh chives, chopped
  • Salt
  • Black pepper


  • 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.