Go Back

Creamy Keto Cauliflower Risotto

This creamy, low-carb cauliflower risotto is made with mushrooms, cauliflower, heavy cream, and Parmesan cheese. It's perfect as a side dish or even a main course.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 1620.1 kcal

Equipment

  • 1 Large Skillet Preferably heavy-bottomed for even heat distribution.
  • 1 Grater For grating cauliflower into rice-like pieces.
  • 1 Chef's knife For chopping onion and slicing mushrooms.
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula For stirring and cooking ingredients.

Ingredients
  

Main

  • ¼ cup ghee
  • ½ onion finely chopped
  • 1 clove garlic minced
  • 1 head cauliflower grated
  • 1 cup sliced fresh mushrooms
  • 1 cup grated Parmesan cheese
  • ½ cup heavy whipping cream
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg

Instructions
 

  • Melt ghee in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 3 minutes. Stir in grated cauliflower and cook for 3 minutes. Add mushrooms and cook until tender, about 3 minutes.
  • Stir Parmesan, cream, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.

Notes

To achieve the best 'risotto' texture, ensure the cauliflower is finely grated, mimicking rice grains. Avoid overcooking the cauliflower in the initial sauté; it should be tender-crisp as it will continue to cook when the cream is added. When incorporating the Parmesan and cream, maintain medium-low heat and stir constantly to prevent scorching the cream and ensure a silky, emulsified sauce. A light toast of the whole nutmeg before grating will deepen its aromatic profile. Consider a garnish of fresh chives or parsley for a bright, herbaceous finish.