Parmesan Keto Cauliflower Risotto

I know that replacing carb-based side dishes with cauliflower has almost become a punchline at this point, but sometimes it just works! It’s mild enough in flavor that it works with a wide range of other ingredients. On top of that, the fact that you can chop it, slice it, mash it, or rice it makes cauliflower incredibly versatile. This keto cauliflower risotto recipe relies on riced cauliflower, of course. It’s the perfect base for the same ingredients you might find in a traditional risotto recipe: butter, chicken stock, garlic, and parmesan.

In fact, the process of making it is very similar to the rice-based version. First, melt butter and use it to sauté some onion and garlic. Add your riced cauliflower to the pan and toss to coat with the butter/onion/garlic mixture. You can use pre-riced cauliflower, or make your own by adding fresh florets to a food processor. Either way, the next step is to add chicken (or veggie) broth and an optional splash of white wine. Don’t worry though! Cauliflower cooks much quickly than rice, so you won’t need to spend too much time stirring and ladling broth.

Instead of relying on starches from rice, the creaminess of this keto cauliflower risotto comes mainly from…cream! Stir it in when the cauliflower is nearly cooked, along with a good amount of fresh shredded or grated parmesan. The result will be a rich and flavorful side dish that’s the perfect pairing for your favorite protein. You can also upgrade the risotto itself by adding extra veggies like steamed asparagus or sautéed mushrooms depending on what you’re serving it with.

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5 from 1 vote

Keto Cauliflower Risotto with Parmesan

This keto cauliflower risotto recipe combines riced cauliflower with garlic, parmesan, and cream for a delicious low carb side!
Course Side Dish
Cuisine American, Italian
Keyword cauliflower
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 125kcal


  • 1 lb riced cauliflower
  • 2 tbsp butter
  • 2 tbsp diced onion
  • 2 cloves garlic minced
  • 1/4 cup chicken broth or vegetable
  • 2 tbsp white wine
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 pinch ground nutmeg optional
  • 2 tbsp fresh parsley chopped


  • Melt butter in a large skillet over medium heat.
  • Add onion and saute until softened, about 1 minute. Add garlic and cook for an additional 30 seconds or so.
  • Add riced cauliflower to pan, and toss to coat with the butter.
  • Add broth and white wine to cauliflower. Cook for 8-10 minutes, stirring often, until liquid is mostly evaporated and cauliflower is tender.
  • Reduce heat to medium low. Stir in cream, salt, pepper, and nutmeg (if using).
  • Gradually add parmesan, continuing to stir. Cook until the cheese is melted and the mixture is creamy and thickened, 4-5 minutes.
  • Stir in fresh parsley and salt and pepper to taste.
  • Serve warm.


  • Storage: Store keto cauliflower risotto refrigerated in a sealed container for up to 3 days.
  • I usually make riced cauliflower by pulsing florets in a food processor! You can also find pre-riced cauliflower in some produce sections. This recipe is based on using fresh (not frozen) cauliflower.
  • If you don't have wine on hand or prefer not to use it, replace with additional stock.


Serving: 0.75cup | Calories: 125kcal | Carbohydrates: 8g | Protein: 11g | Fat: 22g | Saturated Fat: 14g | Monounsaturated Fat: 2g | Potassium: 367mg | Fiber: 2.5g | Vitamin A: 800IU | Vitamin C: 45.4mg | Calcium: 630mg | Iron: 0.4mg

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