Cauliflower Rice Risotto
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Prepare to be surprised by this creamy cauliflower rice risotto! Made with sauteed riced cauliflower and a lusciously smooth cauliflower cream sauce (dairy-free or regular, your choice!) It has a delicious, zesty, and cheesy flavor, finished with some spinach. It’s a super simple and breezy recipe that everyone will love!
This cauliflower risotto is creamy, comforting, and packed with bright lemon flavor — everything you want from a risotto, just made a little differently. Since cauliflower doesn’t release starch the way arborio rice does, the key to making this recipe truly satisfying is the sauce. I tested this recipe with two versions: a rich, cheesy lemon cream sauce and a dairy-free option that gets its velvety texture from cashews and its savory depth from nutritional yeast.
Both versions coat the cauliflower beautifully, creating that silky, spoonable texture risotto is known for. The lemon keeps everything tasting fresh and vibrant, while spinach adds color and softness throughout. The cheesy version feels classic and indulgent, while the dairy-free sauce has an almost surprisingly creamy texture that still feels rich and comforting.
You can make your own cauliflower rice by pulsing florets in a food processor, finely chopping them by hand, or grabbing a bag of pre-riced cauliflower from the grocery store to keep things easy. However you make it, this is one of those recipes that feels cozy and satisfying yet remains bright and fresh.
Can I make this using frozen cauliflower rice? While it’s technically possible, I don’t recommend it. Frozen cauliflower rice has a much stronger cauliflower flavor and won’t hide in the background as well as fresh cauliflower. Frozen cauliflower also releases more liquid, meaning you may have to sauté for a bit longer.
Variations
Just like regular risotto, cauliflower rice risotto is super versatile. It’s easy to adjust the flavors according to your tastes or whatever’s left in the fridge! Here are some of our favorite variations:
- Veggies: Add the flavor and texture by throwing in some extra veggies. Make a cauliflower rice mushroom risotto by sautéing mushrooms beside your onions, or add some zucchini and peas for a sweet burst.
- Sun-dried tomatoes: Stir in chopped sun-dried tomatoes for a tangy and savory flavor that adds depth to the dish.
- Herbs: Add some fresh herbs like fresh thyme, rosemary, parsley, or basil.
What to serve with cauliflower rice risotto
Cauliflower rice risotto works as a side dish or as the main course! Serve it beside heartier mains, or top it off with a protein. Some of our favorites are:
- Chili Lime Shrimp
- Pan-Seared Salmon with sunflower seed pesto
- Italian Seasoning Chicken
- Baked Pork Tenderloin
- Lemon Pepper Chicken
Appies that pair well include glazed chorizo or chorizo stuffed mushrooms.
Cauliflower Rice Risotto Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (finely minced)
- 36 ounces cauliflower rice
- 1 cup vegetable broth
- 5 ounces baby spinach
Option #1: Cheesy Lemon Cream Sauce
- 1 cup whole milk
- 1 cup white cheddar cheese
- ¼ cup grated parmesan cheese
- 1 teaspoon sea salt
- Juice of 1 lemon
Option #2: Dairy-Free Lemon Cream Sauce
- 1 ½ cups vegetable broth
- 1 cup raw cashews or pine nuts
- 1 tablespoon nutritional yeast
- 1 teaspoon sea salt
- Juice of 1 lemon
Instructions
- Heat the oil in a large frying pan over medium heat. Add the onion and cook until it is transparent, about 3-4 minutes. Add the cauliflower and broth and bring to a boil. Cook the cauliflower uncovered, stirring occasionally, until it is soft, about 8 minutes. Remove the pan from the heat.1 tablespoon olive oil, 1 medium onion, 36 ounces cauliflower rice, 1 cup vegetable broth
- If you're using the Cheesy Lemon Cream Sauce:Remove 2 cups of cauliflower from the pan and add it to your blender with the milk. Blend on high until smooth. Add the cheddar, parmesan, sea salt, and lemon juice and blend again until the cheese has melted.1 cup whole milk, 1 cup white cheddar cheese, ¼ cup grated parmesan cheese, 1 teaspoon sea salt, Juice of 1 lemon
- If you're using the Dairy-Free Lemon Cream Sauce:Remove 2 cups of cauliflower from the pan and add it to your blender with the vegetable broth, cashews, nutritional yeast, sea salt, and lemon juice and blend on high until smooth.1 teaspoon sea salt, 1 ½ cups vegetable broth, 1 cup raw cashews or pine nuts, 1 tablespoon nutritional yeast, Juice of 1 lemon, 1 teaspoon sea salt
- Add the spinach to the cauliflower rice and put the pan back on the heat. Let the spinach wilt and then pour in the sauce you made and let it heat through.5 ounces baby spinach
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More cauliflower recipes
For more inspiration, check out all of our dinner ideas!
This was absolutely delicious! The spicy shrimp are such a nice compliment to the creamy, mild risotto. I will definitely make this again.
I’m allergic to tree nuts. Can I substitute any seeds for the cream sauce?
Tahini may work!
AMAZING!! I didn’t have milk so I replaced it with a large scoop of greek yogurt and it is still so delicious. Thank you for the recipe!
You’re very welcome!!