Cauliflower Risotto Recipes

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CAULIFLOWER RISOTTO

Risotto is an Italian term describing a unique way to cook rice. Basically, the rice is cooked in broth or another liquid until it and the liquid swell to a creamy union. With this version of risotto, I use the same cooking method with cauliflower rice, thereby subtracting the calories and the carbs you'd get from rice.

Provided by Rocco DiSpirito

Categories     HarperCollins     Risotto     Wheat/Gluten-Free     Dinner     Garlic     Cauliflower     Parmesan     Quick and Healthy     Quick & Easy     Healthy

Yield Makes 4 servings

Number Of Ingredients 5



Cauliflower Risotto image

Steps:

  • In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice.
  • Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes.
  • Add the cauliflower and vegetable stock and cook until the cauliflower is softened and enough liquid has evaporated to make the mixture creamy, about 10 minutes.
  • Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives.

2 heads cauliflower, broken into florets
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced 1 1/2 cups vegetable stock
3 tablespoons grated Parmesan cheese
1/4 cup chopped chives

CAULIFLOWER RISOTTO

This is my healthier twist to a Mediterranean classic. If you're trying to limit your carbs this tasty and fairly simple recipe will fit the bill. Though this recipe takes about as long to make as the traditional recipe with Arborio rice, the results are pretty amazing! Try serving with Grilled fish and Cal's Romesco -- http://www.food.com/recipe/cals-romesco-393119

Provided by Chef Michael Callah

Categories     Cauliflower

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10



Cauliflower Risotto image

Steps:

  • Preheat oven to 350f.
  • Place sauté pan with 1 tablespoon of EVOO over medium heat, add onions and cook until translucent. Add mushrooms and sauté until tender. Remove from heat.
  • Place cauliflower and herbs into a mixing bowl and toss together with remaining EVOO. Transfer mixture onto a baking sheet, and place in oven for 30 minutes.
  • Place large skillet over medium high heat and combine cauliflower with onion and mushroom mixture. Add cheese and almond milk and cook until it comes to a boil, reduce heat and continue to simmer for 5 minutes. Remove form heat and serve.
  • Serving suggestion: Try serving with grilled fish and Romesco sauce.

Nutrition Facts : Calories 238.3, Fat 15.5, SaturatedFat 6, Cholesterol 25, Sodium 628.6, Carbohydrate 12.4, Fiber 3.9, Sugar 4.8, Protein 15.1

1 onion (sliced)
4 ounces mushrooms (sliced)
2 tablespoons extra virgin olive oil (EVOO, divided)
1 cauliflower head (riced)
1/4 cup flat leaf parsley (chopped)
1 tablespoon fresh rosemary (fine chopped)
4 ounces parmesan cheese (parmagiano regiano, grated)
1 cup almond milk
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

ROASTED CAULIFLOWER RISOTTO

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Roasted Cauliflower Risotto image

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Toss the cauliflower florets with 1 tablespoon olive oil on a baking sheet. Spread in a single layer and season with salt and pepper. Roast on the upper oven rack, 5 minutes. Add the almonds and roast until the cauliflower is tender, about 15 more minutes.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until the onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.
  • Remove the rice from the oven and add the butter, fontina and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower and almonds.

Nutrition Facts : Calories 506, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 67 milligrams, Sodium 836 milligrams, Carbohydrate 38 grams, Fiber 5 grams, Protein 18 grams

1/2 cup roughly chopped fresh parsley
1 head cauliflower, florets cut into 1/2-inch pieces, stems chopped
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup sliced almonds
1/2 medium onion, finely chopped
1 1/2 cups short-grain Italian rice (such as arborio or vialone nano)
1 clove garlic, minced
1/2 cup dry white wine
3 cups low-sodium chicken broth
2 tablespoons unsalted butter
4 ounces Italian fontina cheese, grated (1 1/2 cups)

CAULIFLOWER "RISOTTO" WITH SNAP PEAS AND MUSHROOMS

When the cauliflower risotto trend started, I was the first in line to buy a ticket and hop on the train. I keep bags of cauliflower rice in my freezer, and whenever I need a quick side dish, especially on a weeknight, I saute it in a skillet with a little butter. For something a little more special, I like to cook it in the style of "risotto," like this. It gets creamy and, while not exactly like the real thing, it certainly does the trick.

Provided by Katie Lee Biegel

Time 45m

Yield 4 servings

Number Of Ingredients 9



Cauliflower

Steps:

  • Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Reserve 4 cups for this recipe and save any leftovers for another use.
  • In a large skillet over medium heat, melt 3 tablespoons of the butter with the garlic. Stir in the mushrooms and cook until browned, 5 to 7 minutes. Remove and discard the garlic, then season the mushrooms with salt and pepper.
  • Increase the heat to medium-high and stir in the cauliflower. Saute for 1 to 2 minutes. Add 1 cup of the broth and simmer until the liquid has mostly evaporated, 1 to 2 minutes.
  • Stir in the sugar snaps, remaining broth and salt to taste. Add pea shoots. Simmer until the liquid is almost gone, 3 to 4 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter and half of the cheese, stirring until the cheese has melted. Adjust seasonings. Stir in the remaining cheese. Serve hot.

1 head cauliflower, stem removed
4 tablespoons unsalted butter
1 clove garlic, smashed but left whole
8 ounces sliced cremini mushrooms
Kosher salt and freshly ground black pepper
1 1/2 cups low-sodium chicken or vegetable broth
1 cup sugar snap peas, thinly sliced on a bias, plus additional for garnish
1 cup pea shoots, plus additional for garnish
1/2 cup grated Parmesan cheese

CAULIFLOWER RISOTTO

Mild and silky-smooth, cauliflower puree lightens up this creamy risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 10



Cauliflower Risotto image

Steps:

  • In a medium saucepan, bring broth to a simmer; reduce heat and keep warm.
  • Meanwhile, in a large heavy-bottomed skillet or pot, heat oil over medium-high. Add shallot and celery, reduce heat to medium, and cook, stirring often, until vegetables are very soft, 10 minutes. Add rice and stir to combine. Increase heat to medium-high and add wine. Cook, stirring, until liquid is almost evaporated, 1 minute.
  • Add 1/2 cup broth to skillet. Cook, stirring constantly, until broth is almost absorbed. Repeat, gradually adding broth 1/2 cup at a time and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all the broth), 20 to 25 minutes. Add puree and thyme and stir to combine. Remove from heat and season to taste with salt and pepper. Sprinkle with Parmesan and serve immediately.

Nutrition Facts : Calories 198 g, Fat 4 g, Fiber 2 g, Protein 8 g, SaturatedFat 1 g

6 cups low-sodium chicken or vegetable broth
1 tablespoon extra-virgin olive oil
1 large shallot, minced
2 celery stalks, minced
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine, such as Pinot Grigio
1 cup Cauliflower "Mashed Potatoes"
1 teaspoon minced fresh thyme leaves
Course salt and ground pepper
Grated Parmesan, for serving

CREAMY SHRIMP CAULIFLOWER RISOTTO

This creamy cauliflower rice risotto with shrimp is flavored with Parmesan cheese, garlic and fresh parsley.

Provided by Arlyn Osborne

Categories     Cauliflower

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13



Creamy Shrimp Cauliflower Risotto image

Steps:

  • Heat a small heavy-bottomed pot over medium heat. Add 2 tablespoon butter and let melt. Add shrimp and season with salt and pepper. Stir occasionally with a wooden spoon and cook until just cooked through, about 5-7 minutes. Transfer cooked shrimp to a plate, cover with aluminum foil and set aside.
  • Add 3 tablespoons of butter of the pot and let melt. Add shallot and garlic and season with salt and pepper. Let cook until translucent, about 5-7 minutes. Add the cauliflower rice and cook 2-3 minutes.
  • Add 1 cup of the chicken broth and simmer on medium high until the moisture has been absorbed by the cauliflower. Add 1/2 cup of broth and let absorb. Repeat without remaining 1/2 cup broth.
  • Lower heat to medium and add the cream cheese, parmesan and a pinch of freshly grated nutmeg. Stir to combine and cook for 1 minute.
  • Add the cooked shrimp and parsley. Season with salt and pepper. Cook for 2 minutes until heated through.
  • Garnish with more parsley and serve with lemon wedges.

Nutrition Facts : Calories 873.8, Fat 16.2, SaturatedFat 8.2, Cholesterol 185.5, Sodium 1303.3, Carbohydrate 140.4, Fiber 2.5, Sugar 1.4, Protein 36.1

unsalted butter
1 lb medium shrimp, peeled and deveined
24 ounces frozen cauliflower rice, thawed
2 shallots, diced
2 garlic cloves, chopped
2 cups chicken broth
4 ounces cream cheese
1/2 cup grated parmesan cheese
salt
pepper
freshly grated nutmeg
2 tablespoons chopped parsley, plus more for garnish
lemon wedge, for serving

CREAMY KETO CAULIFLOWER RISOTTO

Mushrooms, cauliflower, heavy cream, and Parmesan cheese combine in this creamy low-carb risotto, perfect as a side dish or even as a main dish.

Provided by Fioa

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 29m

Yield 4

Number Of Ingredients 10



Creamy Keto Cauliflower Risotto image

Steps:

  • Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in grated cauliflower; cook for 3 minutes more. Add mushrooms and cook until tender, about 3 minutes.
  • Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 11.8 g, Cholesterol 91.2 mg, Fat 29.8 g, Fiber 4.2 g, Protein 12.1 g, SaturatedFat 18.3 g, Sodium 653.1 mg, Sugar 4.7 g

¼ cup ghee
½ onion, finely chopped
1 clove garlic, minced
1 head cauliflower, grated
1 cup sliced fresh mushrooms
½ cup heavy whipping cream
1 cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg

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