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A creamy bowl of Parmesan cauliflower risotto topped with fresh parsley and extra cheese.
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Keto Parmesan Cauliflower Risotto

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 215kcal

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.