Are you looking for a cozy meal that fits your healthy goals? This Parmesan Cauliflower Risotto is the ultimate winter comfort food.
It is creamy, cheesy, and so satisfying. You won’t believe it is actually made of vegetables. It delivers all the flavor you crave without the heavy carbs.
Why This Recipe Is a Winner
This recipe is a total game changer for your weeknight routine. It feels like a fancy restaurant dish but takes very little effort. You can have it on the table in just 25 minutes.
It is perfect for a healthy reset after a busy holiday season. The ingredients are simple and easy to find at any grocery store. Your family will love the rich, velvety texture of every bite.
Simple Method
You’ll love how quickly this comes together in one pan. There is no constant stirring required like traditional rice. You simply simmer the cauliflower in a creamy sauce until tender.
Even if you are a beginner, you can master this dish. It is a foolproof way to enjoy a low-carb meal. You get perfect results every single time you make it.
Ingredients You’ll Need
This recipe uses fresh produce and pantry staples to create deep flavor.
- 1 large head of cauliflower, riced (approximately 4 cups)
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Step-by-Step
- Pulse cauliflower florets in a food processor until they reach the size of small rice grains; avoid over-processing to prevent a mushy texture.
- In a large, deep skillet, melt the butter with the olive oil over medium heat.
- Add the minced shallots to the skillet and sauté for 3 minutes until translucent and soft.
- Incorporate the minced garlic and sauté for an additional 45 seconds until aromatic.
- Increase heat to medium-high and add the cauliflower rice, stirring constantly for 2 minutes to toast the grains slightly in the fat.
- Deglaze the pan with chicken broth and simmer uncovered for 5 minutes, allowing the liquid to reduce by 75% while softening the cauliflower.
- Reduce heat to medium-low and pour in the heavy cream. Simmer for 3-4 minutes, stirring frequently, until the cream reduces into a thick, velvety sauce.
- Remove the skillet from the heat source and immediately fold in the grated Parmesan cheese until fully emulsified.
- Adjust seasoning with sea salt and black pepper; garnish with chopped parsley and serve immediately to maintain the emulsion’s integrity.
Best Ways to Enjoy It
Serve this warm and creamy alongside a piece of roasted chicken. It also pairs beautifully with pan-seared salmon or grilled shrimp. The flavors are light enough for a fresh side dish.
For a cozy night in, enjoy a large bowl by itself. Set the table and enjoy a relaxing dinner at home. It is a wonderful way to treat yourself to something special.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This dish does not freeze well due to the cream sauce.
To reheat, place it in a skillet over low heat. Add a splash of cream or broth to bring back the creaminess. Stir gently until it is warmed through and smooth again.
Tips for Best Results
- Don’t skip the step of toasting the cauliflower rice in the butter.
- Avoid over-processing the cauliflower or it will become too soft.
- Use freshly grated Parmesan for the best melting results.
- Add a squeeze of fresh lemon at the end for brightness.
- For a winter boost, add extra cracked black pepper.
- Work quickly when folding in the cheese to keep it smooth.
- Use a deep skillet to prevent the cream from splashing.
Ways to Switch It Up
- Add sautéed mushrooms for an earthy, savory flavor.
- Stir in a handful of fresh spinach at the very end.
- Top with crispy bacon bits for extra saltiness and crunch.
- Swap the parsley for fresh basil or chives.
Common Questions
Can I use frozen cauliflower rice?
Yes, you can use frozen rice to save time. Just be sure to cook it a bit longer to evaporate the extra moisture. Your Parmesan Cauliflower Risotto will still be delicious.
Will my kids actually eat this?
Most kids love the cheesy, creamy sauce in this dish. It is a sneaky way to serve more vegetables. The texture is very similar to traditional pasta or rice.
I hope this creamy dish brings a little extra warmth to your table this season. It is so rewarding to eat something that tastes this good and feels healthy. Happy cooking!
— Lidia
Ingredients
- 1 large head of cauliflower, riced (approximately 4 cups)
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 small shallot , finely minced
- 2 cloves garlic , minced
- 1/2 cup low -sodium chicken broth
- 1/2 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Pulse cauliflower florets in a food processor until they reach the size of small rice grains; avoid over-processing to prevent a mushy texture.
- In a large, deep skillet, melt the butter with the olive oil over medium heat.
- Add the minced shallots to the skillet and sauté for 3 minutes until translucent and soft.
- Incorporate the minced garlic and sauté for an additional 45 seconds until aromatic.
- Increase heat to medium-high and add the cauliflower rice, stirring constantly for 2 minutes to toast the grains slightly in the fat.
- Deglaze the pan with chicken broth and simmer uncovered for 5 minutes, allowing the liquid to reduce by 75% while softening the cauliflower.
- Reduce heat to medium-low and pour in the heavy cream. Simmer for 3-4 minutes, stirring frequently, until the cream reduces into a thick, velvety sauce.
- Remove the skillet from the heat source and immediately fold in the grated Parmesan cheese until fully emulsified.
- Adjust seasoning with sea salt and black pepper; garnish with chopped parsley and serve immediately to maintain the emulsion's integrity.
