Print Options:

Creamy Low-Carb Cauliflower Mushroom Risotto – Vegan Alternative Available

Yields1 ServingPrep Time5 minsCook Time15 minsTotal Time20 mins

This creamy risotto is perfect for a lunch or dinner. There is also a Vegan alternative available!

 2 lbs Cauliflower
 1 cup Heavy Whipping Cream
 2 Butter
 1 tbsp Onion Powder
 3 tbsp Lemon Juice
 3 Parmesan Cheese
 10 Mushrooms, Sliced
 2 Garlic Cloves
 2 tbsp Olive Oil
 Salt and Pepper Black Pepper
Vegan Alternatives
 0.50 cup Plain Milk Substitute and 1/2 Cup Canola Oil - Instead of Whipping Cream
 0.25 Of Vegetable Oil and 1 tbsp of Milk Alternative - Instead of Butter
 3 Blend Together; Cashews, Nutritional Yeast, sea salt, Garlic Powder and Onion Powder - Instead of Parmesan Cheese
To Serve
 3 tbsp Fresh Thyme or Fresh Parsley
 2 Parmesan Cheese / Vegan Cheese
 2 tbsp Pine Nuts
 2 tbsp Olive Oil

Rinse and cut up the cauliflower into sizeable chunks. Using a hand grater, grate the florets until they are rice-sized. This can also be done in a food processor if available.


Add the cream, butter, onion powder and lemon juice in a large pan and bring to a simmer.


Next, add the cauliflower and simmer, stirring frequently for 10-15 minutes.


Grate the parmesan cheese over the mixture, or add the vegan mix, and let it melt while stirring the contents.


Season with salt and pepper.


While the cauliflower risotto is simmering, in a separate frying pan melt some butter and add the mushrooms and garlic until golden, seasoning with salt and pepper.


Remember to try the cauliflower risotto regularly to ensure it is to your taste and not over-done.


Once ready, serve the risotto on plate and scatter the mushrooms on top with the freshly chopped herbs and extra parmesan to preference. Top with roasted pine nuts and sprinkle with olive oil.

Nutrition Facts

Serving Size Serving: 3-4