Cauliflower 'Risotto' with Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy cauliflower rice cooked with garlic and nutty Parmesan, mimicking traditional risotto without the carbs. This italian-inspired keto (low-carb) ready in about 27 minutes pairs large head, riced Cauliflower, unsalted Butter, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pulse cauliflower in a food processor until rice-like, about 2 minutes. Heat 2 tbsp butter in a large skillet over medium heat.
  2. Step 2: Add minced garlic and cook for 1 minute until fragrant, then add cauliflower rice. Cook, stirring frequently, for 8-10 minutes until tender but not mushy.
  3. Step 3: Stir in heavy cream, 1/2 cup grated Parmesan, thyme, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 3-4 minutes until sauce thickens and coats the cauliflower.
  4. Step 4: Remove from heat, stir in remaining 1 tbsp butter until melted and glossy. Adjust seasoning if needed.

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Frequently asked questions

How long does Cauliflower 'Risotto' with Parmesan take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cauliflower 'Risotto' with Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large head, riced cauliflower from drying out.

Can I substitute ingredients in Cauliflower 'Risotto' with Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cauliflower 'Risotto' with Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cauliflower 'Risotto' with Parmesan low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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