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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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American, Italian
Keyword: cauliflower
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