Creamy Cauliflower Risotto with Parmesan and Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A low-carb cauliflower risotto that delivers creamy texture and rich Parmesan flavor without the carbs of traditional risotto. This Italian-inspired keto recipe (low carb), ready in about 30 minutes, pairs cauliflower florets, unsalted butter, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 10 min Cook: 20 min Serves 4 Italian cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pulse 4 cups chopped cauliflower florets in a food processor until they resemble rice grains, about 10 pulses.
  2. Step 2: Heat 1 tbsp olive oil and 3 tbsp unsalted butter in a large skillet over medium heat until butter melts and bubbles.
  3. Step 3: Add 2 finely diced shallots and sauté for 3-4 minutes until translucent and fragrant.
  4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
  5. Step 5: Add cauliflower rice to the skillet and stir to coat with butter and shallots. Cook for 4-5 minutes, stirring occasionally until cauliflower softens.
  6. Step 6: Pour in 1 cup chicken broth and simmer for 5 minutes until most liquid is absorbed.
  7. Step 7: Stir in 1/4 cup heavy cream, 1/2 cup grated Parmesan cheese, and 1 tbsp fresh thyme leaves, cooking for another 2-3 minutes until creamy and cheese melts.
  8. Step 8: Season with 1 tsp salt and 1/2 tsp black pepper, then serve warm as a comforting keto side or main.

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