Creamy low-carb cauliflower mushroom risotto

Creamy low-carb cauliflower mushroom risotto

Cauliflower heaven. That's where you'll be when you rediscover risotto, made with one of our fave low-carb veggies. Creamy? Check. Satisfying? You bet. Vegetarian and indulgent? But of course!

Creamy low-carb cauliflower mushroom risotto

Cauliflower heaven. That's where you'll be when you rediscover risotto, made with one of our fave low-carb veggies. Creamy? Check. Satisfying? You bet. Vegetarian and indulgent? But of course!
4 servingservings


  • 123 lbs 750 g cauliflower
  • 1¾ cups 425 ml heavy whipping cream
  • 3 oz. 75 g butter, divided
  • 1 tbsp 1 tbsp onion powder
  • 3 tbsp 3 tbsp lemon juice
  • 3 oz. 75 g (125 ml) parmesan cheese
  • salt and ground black pepper
  • 10 oz. 275 g baby bella mushrooms
  • 2 2 garlic clovegarlic cloves
  • 2 tbsp 2 tbsp pine nuts
  • 3 tbsp 3 tbsp fresh thyme or fresh parsley
  • 2 oz. 50 g (75 ml) parmesan cheese
  • 1 tbsp 1 tbsp olive oil


Instructions are for 4 servings. Please modify as needed.

  1. Rinse and trim the cauliflower and shred with the coarse side of a grater, or divide into smaller florets and pulse in a food processor until rice-sized.
  2. Add cream, half of the butter, onion powder, and lemon juice in a large skillet and bring to a simmer.
  3. Add cauliflower and simmer on medium heat, stirring frequently, for 15-20 minutes or until it becomes as tender as you like it.
  4. Add coarsely grated parmesan cheese and let it melt while you mix it in. Season with salt and pepper.
  5. While the cauliflower risotto is simmering, fry the sliced mushrooms and garlic in the rest of the butter until golden. Season with salt and pepper.
  6. Heat a small, dry skillet over medium heat. Add pine nuts. Stir constantly to prevent burning. Toast until they get some color.
  7. Add the fried mushrooms to the risotto and stir to combine. You can also add the mushrooms on top.
  8. Serve the risotto with freshly chopped herbs and some extra parmesan. Top with toasted pine nuts and sprinkle with olive oil.


Just like with rice, some prefer a softer texture, and some like it al dente. Be sure to test the cauliflower mixture frequently and get it off the heat before it becomes too mushy.


Yes, for a vibrantly green dish, try broccoli instead of cauliflower. Pay extra attention to taking it off the heat before it turns into a mash. You can use any kind of mushroom you like or substitute it for seafood or other sauces of protein.

Storing the dish

This dish keeps for 2-3 days in the refrigerator and reheats great in the microwave. Perfect for a lunchbox.

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  1. BobM
    So, where can you see the ratings (that is, actual comments)? I accidentally rated this twice, once on my phone, and once on my computer, because I was looking for comments. I did not want to rate the recipe, since I have not tried it. That's a terrible interface.
  2. 1 comment removed
  3. Angie
    Instead of adding the mushrooms to the top of the finished product i would add them in it. I am going to try this. Looks great. Thanks Diet Doctor.
  4. Karen
    Love this, i stir in the cooked mushrooms before serving. Perfect dish when I want a creamy pasta.
  5. Sara
    I dont rice the cauliflower. It's to mushy. I break it into tiny pieces. I add I diced onion with some butter, fry until soft then add cream & cauliflower etc. I add the mushrooms 5 mins before done. Also use a little flour to thicken the sauce.
  6. Adriana
    This recipe has become one of my favorites. I changed the shiitake mushroom for Oyster mushrooms and the plate was an absolute delish!!! Thanks so much, Diet Doctor's team!!! ;)
  7. Rosalie Tennent
    Simply delicious! I used an onion instead of powder and cooked it first. Thank you!!!
  8. Steve
    I substituted prawns for mushrooms and was absolutely beautiful...used food processor for the cauliflower as easier than grating. Good low carb recipe. Mixed prawns in for the last 3 mins.
  9. carol k
    made this today used fresh onion and sweated it lightly in butter with one finely chopped courgette and ditto yellow pepper, added sauteed mushrooms into risotto and then served sprinkled with chopped parsley Super delicious

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