Free Printable: Low Carb & Keto Food List

• This Creamy Cauliflower Risotto Tastes Like the Real Thing
• Ingredients & Substitutions
• How To Make Cauliflower Risotto
• My Recipe Tips
• Cauliflower Risotto Recipe card
• Serving Ideas
• Recipe Reviews

This Creamy Cauliflower Risotto Tastes Like the Real Thing

Whenever I’m craving a warm, comforting bowl of risotto but don’t want to spend an hour stirring rice, I make this cauliflower risotto instead. It has all the creamy texture and rich flavor I love in the classic version, but it’s faster, low carb, and made with cauliflower rice . I’ve been making it for years, and honestly, I don’t miss the traditional kind at all. Here’s why this one’s a staple in my kitchen:

• Rich mushroom flavor – I use a generous amount of cremini mushrooms and cook them down until they’re golden and full of umami. The flavor soaks into every bite.
• Creamy texture without the fuss – Traditional risotto takes constant stirring, but this one comes together in a single pan with way less effort. The cauliflower cooks fast, and the cream and cheese do all the magic.
• Simple ingredients, big flavor – You only need a handful of pantry staples and fresh veggies to make it. No fancy ingredients or special techniques required.

It’s the cozy side (or meatless main) you didn’t know you needed. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my mushroom and cauliflower risotto recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Cauliflower – You can rice your own cauliflower florets or just use frozen cauliflower rice . I’ve done both, and either one works great in this recipe.
• Cremini Mushrooms – I used cremini mushrooms here, but white ones are totally fine too. Sometimes I grab the pre-sliced kind to save time, but you can slice them yourself if you want them thinner.
• Unsalted Butter – I like to saute the mushrooms and onions in butter for the flavor, but olive oil or avocado oil work just fine too.
• Onion – I dice it up pretty finely so it blends into the risotto. Yellow or white onions both work.
• Garlic – Fresh minced garlic gives the best flavor, but 1 teaspoon jarred garlic is great when I’m in a rush.
• Fresh Thyme – Fresh herbs make such a difference, especially in this dish. If you only have dried, use about 1/4 to 1/2 teaspoon instead.
• Broth – I went with chicken bone broth for extra flavor and nutrients, but regular chicken broth is totally fine. If you’re keeping it vegetarian, vegetable broth works, or swap in a splash of dry white wine for extra flavor.
• Heavy Cream – This is what makes the cauliflower risotto so creamy. If you need a dairy-free option, full-fat canned coconut milk works too.
• Grated Parmesan Cheese – Adds flavor and helps thicken the sauce. Freshly grated is best if you can!
• Sea Salt & Black Pepper

How To Make Cauliflower Risotto

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Brown the mushrooms and onion. Melt the butter in a large skillet , then add the mushrooms and onions. Cook them until they’re soft and golden.
2. Add garlic and thyme. Stir in the garlic and thyme and saute for about a minute, just until they smell amazing.
3. Simmer the cauliflower and broth. Add the cauliflower and bone broth, bring it to a simmer, and let it cook until the cauliflower is tender and most of the liquid is gone.
4. Stir in the parmesan cheese. Turn the heat down and mix in the cream and parmesan. Keep stirring until the cheese melts and the sauce turns creamy. My cauliflower risotto is ready to go at this point, but I like to sprinkle a little extra fresh thyme on top before digging in.

My Recipe Tips

• I cook the mushrooms until they shrink down by at least half and there’s no liquid left in the pan. If it’s still a little watery, I just turn up the heat at the end to cook it off.
• I like using a food processor (I use this one) to rice the cauliflower because it’s quick and super easy. I usually go with the grater blade for the best texture, but the S blade works fine too if you pulse it a few times and keep an eye on it.
• I used a ceramic nonstick pan. This one works especially well for cauliflower rice because it keeps it from sticking without needing a ton of oil.
• Riced cauliflower reduces way faster than regular rice. It usually takes just 3 to 5 minutes. You’ll know it’s ready when it’s tender and the pan looks dry.
• Once the cheese melts and everything looks creamy, it’s done. If you cook it too long at this stage, the sauce can thicken too much or even separate.
• The broth, cheese, and even the butter can vary in saltiness. I always give it a quick taste before serving and adjust the salt and pepper as needed.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 tbsp Unsalted butter ▢
• 1/2 large Onion (diced finely; ~3/4 cup) ▢
• 1 lb Cremini mushrooms (sliced thinly) ▢
• 2 cloves Garlic (minced) ▢
• 1 tsp Fresh thyme ▢
• 1 medium head Cauliflower (riced; ~4 cups) ▢
• 1/2 cup Chicken bone broth (or vegetable broth for vegetarian option) ▢
• 3/4 cup Heavy cream ▢
• 1/3 cup Grated Parmesan cheese ▢
• 3/4 tsp Sea salt (to taste) ▢
• 1/4 tsp Black pepper (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Melt the butter in a saute pan over medium heat. Add the mushrooms and onions, and saute for about 10 to 15 minutes , until the onions are translucent and browned, and the mushrooms are soft and browned. The mushrooms should reduce in size by at least half, and no liquid should remain. (If needed, you can increase heat at the end to help evaporate the liquid.)
2. Add the minced garlic and thyme. Saute for about 1 minute , until fragrant.
3. Add the cauliflower and bone broth. Increase heat to bring to a simmer, then simmer, stirring occasionally, until the cauliflower is tender and liquid is reduced, about 3-5 minutes .
4. Reduce heat to low. Stir in the cream and Parmesan. Continue to heat, stirring constantly, for about 1 minute , until the cheese melts and sauce is smooth. Season with sea salt and black pepper to taste.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get the best texture, nail the flavor, and make this cauliflower risotto turn out perfectly every time.
• Serving ideas: See my serving ideas below for easy ways to turn this into a full meal or pair it with your favorite mains.
• Store: Keep cauliflower risotto in the refrigerator in an airtight container. It will last 3-4 days in the fridge.
• Reheat: Warm in the microwave or a skillet on the stovetop, until hot.
• Freeze: Cool completely, then freeze in a freezer bag or freezer container for up to 3 months. Thaw overnight in the fridge before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Cauliflower Risotto

Serving Ideas

Wondering what to serve with cauliflower risotto? Here are some of my favorite pairings that turn it into a full, satisfying meal:

• Steak or Chicken – You can’t go wrong with a juicy filet mignon or sirloin steak . I also like pairing cauliflower risotto with simple chicken leg quarters or baked chicken thighs , and if I’m feeling fancy, I’ll go for asparagus stuffed chicken .
• Seafood – Risotto and seafood just work. I pair it with baked salmon , air fryer tilapia , or pan seared halibut . For something a little fancy, try lobster tail or garlic butter shrimp .
• Pork – Cauliflower risotto makes the perfect cozy side for stuffed pork chops or slow cooker pork tenderloin when I’m in the mood for a full-on comfort meal.
• Salads – If I’m making this risotto the main event, I’ll add a side salad like creamy cucumber salad or a simple Caprese salad .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Cauliflower Risotto

My creamy cauliflower risotto is packed with mushrooms, parmesan, and fresh herbs. Plus it comes together in just 25 minutes!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/keto-cauliflower-risotto-recipe/

Ingredients

• 2 tbsp Unsalted butter
• 1/2 large Onion (diced finely; ~3/4 cup)
• 1 lb Cremini mushrooms (sliced thinly)
• 2 cloves Garlic (minced)
• 1 tsp Fresh thyme
• 1 medium head Cauliflower (riced; ~4 cups)
• 1/2 cup Chicken bone broth (or vegetable broth for vegetarian option)
• 3/4 cup Heavy cream
• 1/3 cup Grated Parmesan cheese
• 3/4 tsp Sea salt (to taste)
• 1/4 tsp Black pepper (to taste)

Instructions

1. Melt the butter in a saute pan over medium heat. Add the mushrooms and onions, and saute for about 10 to 15 minutes , until the onions are translucent and browned, and the mushrooms are soft and browned. The mushrooms should reduce in size by at least half, and no liquid should remain. (If needed, you can increase heat at the end to help evaporate the liquid.)
2. Add the minced garlic and thyme. Saute for about 1 minute , until fragrant.
3. Add the cauliflower and bone broth. Increase heat to bring to a simmer, then simmer, stirring occasionally, until the cauliflower is tender and liquid is reduced, about 3-5 minutes .
4. Reduce heat to low. Stir in the cream and Parmesan. Continue to heat, stirring constantly, for about 1 minute , until the cheese melts and sauce is smooth. Season with sea salt and black pepper to taste.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get the best texture, nail the flavor, and make this cauliflower risotto turn out perfectly every time.
• Serving ideas: See my serving ideas below for easy ways to turn this into a full meal or pair it with your favorite mains.
• Store: Keep cauliflower risotto in the refrigerator in an airtight container. It will last 3-4 days in the fridge.
• Reheat: Warm in the microwave or a skillet on the stovetop, until hot.
• Freeze: Cool completely, then freeze in a freezer bag or freezer container for up to 3 months. Thaw overnight in the fridge before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• This Creamy Cauliflower Risotto Tastes Like the Real Thing
• Ingredients & Substitutions
• How To Make Cauliflower Risotto
• My Recipe Tips
• Cauliflower Risotto Recipe card
• Serving Ideas
• Recipe Reviews

This Creamy Cauliflower Risotto Tastes Like the Real Thing

Whenever I’m craving a warm, comforting bowl of risotto but don’t want to spend an hour stirring rice, I make this cauliflower risotto instead. It has all the creamy texture and rich flavor I love in the classic version, but it’s faster, low carb, and made with cauliflower rice . I’ve been making it for years, and honestly, I don’t miss the traditional kind at all. Here’s why this one’s a staple in my kitchen:

• Rich mushroom flavor – I use a generous amount of cremini mushrooms and cook them down until they’re golden and full of umami. The flavor soaks into every bite.
• Creamy texture without the fuss – Traditional risotto takes constant stirring, but this one comes together in a single pan with way less effort. The cauliflower cooks fast, and the cream and cheese do all the magic.
• Simple ingredients, big flavor – You only need a handful of pantry staples and fresh veggies to make it. No fancy ingredients or special techniques required.

It’s the cozy side (or meatless main) you didn’t know you needed. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my mushroom and cauliflower risotto recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Cauliflower – You can rice your own cauliflower florets or just use frozen cauliflower rice . I’ve done both, and either one works great in this recipe.
• Cremini Mushrooms – I used cremini mushrooms here, but white ones are totally fine too. Sometimes I grab the pre-sliced kind to save time, but you can slice them yourself if you want them thinner.
• Unsalted Butter – I like to saute the mushrooms and onions in butter for the flavor, but olive oil or avocado oil work just fine too.
• Onion – I dice it up pretty finely so it blends into the risotto. Yellow or white onions both work.
• Garlic – Fresh minced garlic gives the best flavor, but 1 teaspoon jarred garlic is great when I’m in a rush.
• Fresh Thyme – Fresh herbs make such a difference, especially in this dish. If you only have dried, use about 1/4 to 1/2 teaspoon instead.
• Broth – I went with chicken bone broth for extra flavor and nutrients, but regular chicken broth is totally fine. If you’re keeping it vegetarian, vegetable broth works, or swap in a splash of dry white wine for extra flavor.
• Heavy Cream – This is what makes the cauliflower risotto so creamy. If you need a dairy-free option, full-fat canned coconut milk works too.
• Grated Parmesan Cheese – Adds flavor and helps thicken the sauce. Freshly grated is best if you can!
• Sea Salt & Black Pepper

How To Make Cauliflower Risotto

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Brown the mushrooms and onion. Melt the butter in a large skillet , then add the mushrooms and onions. Cook them until they’re soft and golden.
2. Add garlic and thyme. Stir in the garlic and thyme and saute for about a minute, just until they smell amazing.
3. Simmer the cauliflower and broth. Add the cauliflower and bone broth, bring it to a simmer, and let it cook until the cauliflower is tender and most of the liquid is gone.
4. Stir in the parmesan cheese. Turn the heat down and mix in the cream and parmesan. Keep stirring until the cheese melts and the sauce turns creamy. My cauliflower risotto is ready to go at this point, but I like to sprinkle a little extra fresh thyme on top before digging in.

My Recipe Tips

• I cook the mushrooms until they shrink down by at least half and there’s no liquid left in the pan. If it’s still a little watery, I just turn up the heat at the end to cook it off.
• I like using a food processor (I use this one) to rice the cauliflower because it’s quick and super easy. I usually go with the grater blade for the best texture, but the S blade works fine too if you pulse it a few times and keep an eye on it.
• I used a ceramic nonstick pan. This one works especially well for cauliflower rice because it keeps it from sticking without needing a ton of oil.
• Riced cauliflower reduces way faster than regular rice. It usually takes just 3 to 5 minutes. You’ll know it’s ready when it’s tender and the pan looks dry.
• Once the cheese melts and everything looks creamy, it’s done. If you cook it too long at this stage, the sauce can thicken too much or even separate.
• The broth, cheese, and even the butter can vary in saltiness. I always give it a quick taste before serving and adjust the salt and pepper as needed.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 tbsp Unsalted butter ▢
• 1/2 large Onion (diced finely; ~3/4 cup) ▢
• 1 lb Cremini mushrooms (sliced thinly) ▢
• 2 cloves Garlic (minced) ▢
• 1 tsp Fresh thyme ▢
• 1 medium head Cauliflower (riced; ~4 cups) ▢
• 1/2 cup Chicken bone broth (or vegetable broth for vegetarian option) ▢
• 3/4 cup Heavy cream ▢
• 1/3 cup Grated Parmesan cheese ▢
• 3/4 tsp Sea salt (to taste) ▢
• 1/4 tsp Black pepper (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Melt the butter in a saute pan over medium heat. Add the mushrooms and onions, and saute for about 10 to 15 minutes , until the onions are translucent and browned, and the mushrooms are soft and browned. The mushrooms should reduce in size by at least half, and no liquid should remain. (If needed, you can increase heat at the end to help evaporate the liquid.)
2. Add the minced garlic and thyme. Saute for about 1 minute , until fragrant.
3. Add the cauliflower and bone broth. Increase heat to bring to a simmer, then simmer, stirring occasionally, until the cauliflower is tender and liquid is reduced, about 3-5 minutes .
4. Reduce heat to low. Stir in the cream and Parmesan. Continue to heat, stirring constantly, for about 1 minute , until the cheese melts and sauce is smooth. Season with sea salt and black pepper to taste.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get the best texture, nail the flavor, and make this cauliflower risotto turn out perfectly every time.
• Serving ideas: See my serving ideas below for easy ways to turn this into a full meal or pair it with your favorite mains.
• Store: Keep cauliflower risotto in the refrigerator in an airtight container. It will last 3-4 days in the fridge.
• Reheat: Warm in the microwave or a skillet on the stovetop, until hot.
• Freeze: Cool completely, then freeze in a freezer bag or freezer container for up to 3 months. Thaw overnight in the fridge before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Cauliflower Risotto

Serving Ideas

Wondering what to serve with cauliflower risotto? Here are some of my favorite pairings that turn it into a full, satisfying meal:

• Steak or Chicken – You can’t go wrong with a juicy filet mignon or sirloin steak . I also like pairing cauliflower risotto with simple chicken leg quarters or baked chicken thighs , and if I’m feeling fancy, I’ll go for asparagus stuffed chicken .
• Seafood – Risotto and seafood just work. I pair it with baked salmon , air fryer tilapia , or pan seared halibut . For something a little fancy, try lobster tail or garlic butter shrimp .
• Pork – Cauliflower risotto makes the perfect cozy side for stuffed pork chops or slow cooker pork tenderloin when I’m in the mood for a full-on comfort meal.
• Salads – If I’m making this risotto the main event, I’ll add a side salad like creamy cucumber salad or a simple Caprese salad .