Risotto of Cauliflower and Mushrooms – delightful Low Carb/Keto meal

If you’re eating low carb, probably yearn for some good risotto! Well here is one of my favorite recipes. It’s risotto of cauliflower instead rice. As we all know cauliflower is so adjustable that we can use it instead many vegetables. It doesn’t have strong flavor, therefore goes as side dish with almost any meal.

Add mushrooms and spices and you got it! And the best is that you cannot sense that particular smell, characteristic for cauliflower. It’s because it is cooked in broth. Also spices did their part of job.

Risotto of Cauliflower and Mushrooms - delightful Low Carb/Keto meal

Recipe for Risotto of Cauliflower and Mushrooms

This recipe makes 2 servings. Takes about 45-50 minutes for preparation and cooking. Nutritional value per serving is 246 Calories, 20 g Fats, 6 g Net Carbs, and 7 g Protein.

Ingredients that you need:

  • 1 tbsp. olive oil
  • 2 cloves garlic
  • 4 medium Baby Bella mushrooms
  • 1 cup chicken broth
  • 2 cups cauliflower, riced
  • 1/4 cup heavy cream
  • 1/4 cup Parmesan cheese
  • 1 tsp. Tarragon
  • salt and pepper to taste


Take a large head of cauliflower and cut it in half. Rip or cut off the cauliflower florets and place them into a food processor. Process them until they’re about the size of rice, or couscous.

Then on a pan or small pot, cook your garlic and mushrooms in a tablespoon of olive oil over medium heat.

When the garlic is fragrant and the mushrooms slightly shriveled, add a cup of chicken broth and your riced cauliflower. Stir very well.

Lower the heat so that the whole dish simmers and cover it up. Let it steam for about 5-7 minutes to cook the cauliflower.

After the cauliflower has cooked a bit, you want to remove the cover and let some of the chicken broth liquid evaporate away and cook the cauliflower a bit more. This should take about 5-10 minutes.

Lastly, once there is no moisture at the bottom of the pan when stirred, add the heavy cream, Parmesan cheese and your spices. Make sure to add tarragon last as it loses its flavor if cooked for too long over direct heat.

Stir the Parmesan into the cauliflower until it’s melted and everything comes together. Serve and enjoy!

Source: Ruled.me


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