Creamy Cauliflower Risotto with Parmesan and Thyme
A low-carb cauliflower risotto that delivers creamy texture and rich Parmesan flavor without the carbs of traditional risotto. This italian-inspired keto (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.
Ingredients
- 4 cups, chopped cauliflower florets
- 3 tbsp unsalted butter
- 2 small, finely diced shallots
- 3, minced garlic cloves
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Pulse 4 cups chopped cauliflower florets in a food processor until they resemble rice grains, about 10 pulses.
- Step 2: Heat 1 tbsp olive oil and 3 tbsp unsalted butter in a large skillet over medium heat until butter melts and bubbles.
- Step 3: Add 2 finely diced shallots and sauté for 3-4 minutes until translucent and fragrant.
- Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
- 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.
- Step 6: Pour in 1 cup chicken broth and simmer for 5 minutes until most liquid is absorbed.
- 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.
- Step 8: Season with 1 tsp salt and 1/2 tsp black pepper, then serve warm as a comforting keto side or main.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
