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 creamy cauliflower risotto recipe centers on a luxuriously creamy sauce flavored with vibrant lemon. When you make a traditional risotto, it’s the starch from the rice that makes it creamy – cauliflower obviously doesn’t have the same effect, so you want to make sure your sauce has that velvety texture that is rich enough to make your risotto comforting and satisfying. We have made two options: a cheesy sauce and a dairy-free cauliflower sauce that gets its creaminess from cashews and its cheese-like flavor from the nutritional yeast.
For the cauliflower rice, you have a few options: either pulse cauliflower florets in a food processor until they resemble rice-sized pieces or finely chop them with a sharp knife. Alternatively, many grocery stores offer pre-riced cauliflower in the fresh produce section for added convenience.
Ingredients needed
Cauliflower rice risotto uses a vegetable instead of the arborio rice, and without the heavy cream or butter. This is what you need:
- Cauliflower rice: Buy store bought to save time, or make your own by adding cauliflower to a food processor.
- Other ingredients: Olive oil, onion, vegetable broth, baby spinach.
- Option #1 – Cheesy lemon cream sauce: Whole milk, white cheddar cheese, grated parmesan cheese, sea salt, and lemon juice.
- Option #2 – Dairy-free lemon cream sauce: Vegetable broth, raw cashews or pine nuts, nutritional yeast, sea salt, and lemon juice.
How to make cauliflower rice risotto
This stovetop recipe is super simple – cook the cauliflower, blend some up with the rest of the sauce ingredients, then combine it all together with some spinach! Here’s the instructions:
- Sauté: Cook your onion and then add the cauliflower rice and broth to the pan and simmer until the cauliflower is soft.
- Blend: Take some of the softened cauliflower and pop it into your blender to make the cream sauce – make either the cheesy lemon cream sauce OR a dairy-free lemon cream sauce.
- Finish: The rest of the cauliflower stays in the pan. Add some spinach and pour in the cream sauce you just blended. Enjoy as it is or sear up some protein to pop on top.
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.
- Spices: A crack of black pepper or cumin adds some warmth. Use garlic powder or minced garlic for savory depth.
- 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.
- Spicy: Add cayenne pepper or crushed red pepper for a kick of heat.
- Protein: There are endless possibilities when it comes to adding protein – add crispy tofu, prawns, tender chicken, salty bacon, or pork!
- Crunch: Sprinkle some pine nuts on top for a pleasant textural contrast.
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.
Recipe FAQs
Can I make this using frozen cauliflower rice?
Technically, yes. But 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.
How do I store leftover cauliflower rice risotto?
Store leftover cauliflower rice risotto in an airtight container in the fridge for up to 5 days. You can also freeze for up to three months.
Which wines work with cauliflower rice risotto?
A dry white wine or a light and crisp white, like chardonnay or pinot grigio would be our top picks. If you’re a red wine drinker, go for a merlot or a pinot noir.
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
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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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!!
Hi there! I haven’t had a chance to make this yet but it looks amazing! Do you have a calorie count perchance?
I don’t comment much, and normally I wouldn’t rate this because I didn’t follow the recipe properly (laziness, missing ingredients, more laziness).
I used salmon instead of shrimp, hot sauce instead of chili flakes and cayenne, didn’t have enough cauliflower rice so just tossed the milk and cheeses into the pan with the cauliflower and let it mix together there, and guessed on the lemon juice because I cut the recipe down by 2/3.
But even with all that, this is SO GOOD. The flavors!!! Definitely will make it again, and will do it right. Absolutely love it!
So happy that you came back to comment! Thank you!