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Mushroom Cauliflower Risotto

Cauliflower risotto has all the flavor of traditional risotto but with none of the carbs! A creamy, satisfying dish that is perfect for weeknights.
Course Main Course
Cuisine Italian
Keyword Cauliflower Risotto
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings
Calories 391kcal


  • 1/2 cup butter
  • 1/2 cup white onion (chopped fine)
  • 1 Tsp. lemon juice
  • 1 Tsp. fresh thyme
  • 8 ounces white button mushrooms (sliced)
  • 3 cloves garlic (minced)
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Pepper
  • 12 ounces riced cauliflower
  • 1/4 cup dry white wine
  • 1/2 cup vegetable broth (heated)
  • 4 tbsp heavy cream
  • 1/2 cup grated parmesan cheese


  • Clean and finely slice the mushrooms. Finely chop the onion.
  • Heat a large pan over medium heat. Once hot, add butter and allow to melt. Once the butter has melted and is hot, add onion and sauté until onion is translucent (4-5 minutes). Add garlic and cook for another minute.
  • Add lemon juice, thyme, salt, pepper and sliced mushrooms. Fry for a few minutes until the mushrooms start to release their juices.
  • Add cauliflower and stir to coat with the melted butter. Add the white wine and stir until it has mostly evaporated.
  • Turn the heat down to low. Add the vegetable broth 1/4 cup at a time while stirring. Allow most of the vegetable broth to bubble away before adding the next 1/4 cup.
  • Once the last bit of broth has been added, stir in the cream.
  • Cover the pan and cook for a further 3 - 5 minutes till the cauliflower has steamed through and is tender.
  • Remove from the heat and add the parmesan cheese. Mix well and serve. Garnish with more parmesan cheese if desired.


This recipe makes 4 servings. 
You can store leftovers in the refrigerator for 4 - 5 days. 


Calories: 391kcal | Carbohydrates: 13.2g | Protein: 9.1g | Fat: 33.4g | Saturated Fat: 21g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 8.1g | Cholesterol: 95.5mg | Sodium: 251.9mg | Potassium: 490.3mg | Fiber: 3.2g | Sugar: 5.1g | Net carbs: 10g