Creamy low-carb cauliflower risotto with spinach and goat cheese

Creamy low-carb cauliflower risotto with spinach and goat cheese

This creamy and cheesy low-carb cauliflower risotto, adorned with spinach and goat cheese, is a quick-and-easy lunch or dinner. It's a low-carb side dish or a vegetarian main dish that the whole family will love.

Creamy low-carb cauliflower risotto with spinach and goat cheese

This creamy and cheesy low-carb cauliflower risotto, adorned with spinach and goat cheese, is a quick-and-easy lunch or dinner. It's a low-carb side dish or a vegetarian main dish that the whole family will love.
USMetric
4 servingservings

Ingredients

  • 123 lbs 750 g cauliflower
  • 1½ cups 350 ml heavy whipping cream
  • 2 oz. 55 g butter
  • 3 tbsp 3 tbsp lemon juice
  • 1 tbsp 1 tbsp onion powder
  • salt and ground black pepper, after taste
  • 3 oz. 85 g parmesan cheese
Serving
  • 3 oz. (2¾ cups) 85 g (650 ml) fresh spinach
  • 5 oz. 140 g goat cheese
  • 1 oz. 28 g pecans
  • 2 tbsp 2 tbsp olive oil
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Instructions

  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 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

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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6 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.
  3. Eva
    I really really love this. Make it all the time❤️
  4. Susan
    If using pre-packaged cauli-rice in this recipe, how much (by weight or by cups) should one use?
  5. Kathy
    I made this and it tasted good but 1 3/4 cup of cream seemed to be way too much. There was a lot of creamy mixture (soupy) all over my plate. I didn't have fresh grated parmesan cheese so I used the grated kind from Kraft, maybe that was my problem.
  6. Tina
    This is easily a favourite, made it tonight and realised I forgot to get goats cheese so substituted with cream cheese with some dill mixed in, I also had some crispy crumbled chorizo and mushroom over the top my son is currently inhaling his serve.

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