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Cauliflower Risotto Recipe
Our cauliflower risotto recipe makes a great gluten-free alternative to regular risotto. It calls for simple ingredients and can be ready in just 25 minutes.
- cook TIME 20 mins
- prep TIME 5 mins
- total TIME 25 mins
Course: Side DishCuisine: Italian
Keyword: cauliflower risotto, cauliflower risotto recipe, how to make cauliflower risotto
Servings: 4 servings
Calories: 169 kcal
Ingredients (16)
- 18 oz cauliflower chopped
- 6 oz crimini mushrooms sliced
- 2 oz green peas
- 0.25 oz shredded parmesan cheese
- 1 1/2 tbsp olive oil
- 2 oz onion chopped
- 4 fl oz milk
- 2 1/2 tbsp heavy cream
- 1/4 cup unsalted chicken broth
- 2 tsp white wine
- 2 tsp garlic chopped
- 1 tsp thyme
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 tsp traditional Dijon mustard
- 1 tbsp parsley chopped
INSTRUCTIONS
1
Heat 1 1/2 tbsp olive oil over a medium heat. Add 2 tsp garlic, 2 oz onion, and 6 oz crimini mushrooms and cook for about 4 minutes.

2
Pour the 2 tsp white wine into the pan and stir often until there is no liquid remaining.

3
Add 18 oz cauliflower and 2 oz green peas to the pan. Stir occasionally for another 2 minutes.

4
Add 1 tsp thyme, 2 1/2 tbsp heavy cream, 0.25 oz parmesan cheese, 1/4 tsp salt, 1/4 tsp ground pepper, 1/4 cup unsalted chicken broth, 4 fl oz milk, and 1 tsp Dijon mustard to the pan. Reduce to a simmer and cook for 10 minutes.

5
Garnish with 1 tbsp chopped parsley.

6
Transfer the food to serving bowls. Serve warm.

Nutrition
Serving: 1 serving | Calories: 169 kcal | Fat 11 g | Saturated Fat 4 g | Trans Fat 0 g | Polyunsaturated Fat 1 g | Monounsaturated Fat 5 g | Cholesterol 15 mg | Sodium 284 mg | Potassium 682 mg | Carbohydrate 14 g | Fiber 4 g | Sugar 6 g | Protein 7 g | Vitamin A 585 IU | Vitamin C 67 mg | Calcium 115 mg | Iron 1 mg