Creamy Cauliflower Risotto with Parmesan and Thyme

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

A low-carb cauliflower risotto that delivers creamy texture and rich Parmesan flavor without the carbs of traditional risotto. This italian-inspired keto (low carb) ready in about 30 minutes pairs chopped cauliflower florets, unsalted butter, small, finely diced 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 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: 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.

Frequently asked questions

How long does Creamy Cauliflower Risotto with Parmesan and Thyme take to make?

Total time is about 30 minutes (10 min prep + 20 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 Creamy Cauliflower Risotto with Parmesan and Thyme?

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 chopped cauliflower florets from drying out.

Can I substitute ingredients in Creamy Cauliflower Risotto with Parmesan and Thyme?

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 Creamy Cauliflower Risotto with Parmesan and Thyme 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 Creamy Cauliflower Risotto with Parmesan and Thyme keto?

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

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