Creamy low-carb cauliflower risotto with spinach and goat cheese

Creamy low-carb cauliflower risotto with spinach and goat cheese

Say hello to creamy... and cheesy. This low-carb cauliflower risotto, adorned with spinach and goat cheese, is a quick-and-easy lunch or dinner. Satisfaction, here we come!

Creamy low-carb cauliflower risotto with spinach and goat cheese

Say hello to creamy... and cheesy. This low-carb cauliflower risotto, adorned with spinach and goat cheese, is a quick-and-easy lunch or dinner. Satisfaction, here we come!
USMetric
4 servingservings

Ingredients

  • 123 lbs 750 g cauliflower
  • 1¾ cups 425 ml heavy whipping cream
  • 2 oz. 50 g butter
  • 3 tbsp 3 tbsp lemon juice
  • 1 tbsp 1 tbsp onion powder
  • salt and ground black pepper, after taste
  • 3 oz. 75 g parmesan cheese
Serving
  • 3 oz. 75 g fresh spinach
  • 5 oz. 150 g goat cheese
  • 4 tbsp 4 tbsp pecans
  • 2 tbsp 2 tbsp olive oil

Instructions

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. For an even easier prep, buy your cauliflower riced, and skip this step.
  2. Add cream, butter, onion powder and lemon juice to a large skillet and heat until simmering.
  3. Add cauliflower and continue to simmer, stirring frequently, for 10-15 minutes. Season with salt and pepper.
  4. Add coarsely grated parmesan cheese; it will melt as you stir it in. Stir for a few minutes.
  5. Chop the spinach coarsely and combine well.
  6. Serve with goat cheese, pecans and a splash of olive oil!

Tip!

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.

Substitutes

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.

Storing the dish

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

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2 comments

  1. Aaron
    :D
  2. Julie B
    i’m glad i tried it because i had the ingredients available but i didn’t love it so i won’t make it again.

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