Imen Dridi Jamie Oliver Cauliflower Risotto is one of the healthiest and easiest cauliflower risotto recipes ever. This creamy Cauliflower Risotto is made only with fresh or frozen riced cauliflower, butter, shallots, garlic, heavy cream, Parmesan cheese, salt, and pepper. This Cauliflower Risotto is keto and gluten-free. Feel free to leave a comment about this tasty Jamie Oliver recipe.
What Is Cauliflower Risotto
Cauliflower Risotto is a low-carb and healthy version of the traditional risotto. It’s made of riced cauliflower, sautéed with shallots and garlic, and then cooked with heavy cream, Parmesan cheese, salt, and pepper to create a creamy and rich dish.
Cauliflower Risotto Ingredients
- 16 ounces of riced cauliflower (about 1 head),
- 3 tablespoons butter
- 1 shallot, minced
- 1 clove garlic, minced
- ½ cup heavy cream
- 1 cup shredded Parmesan
- ½ teaspoon salt
- ½ teaspoon cracked pepper
- 2 tablespoons chopped parsley
How To Make Cauliflower Risotto
- Melt Butter: Over medium heat, melt the butter. Add the shallot and cook for 5 minutes, stirring often. Stir in the garlic and cook for about a minute.
- Cook Cauliflower: Add the cauliflower and cook over medium heat for 12 minutes, stirring often.
- Add Cream and Cheese: Add the cream, Parmesan, salt, and pepper and stir well. Cook over medium heat, stirring occasionally, until cauliflower is tender and the mixture is thick and creamy, about 5 minutes.
- Serve: Stir in the parsley then serve.
Cauliflower Risotto Variations
- Using Frozen Cauliflower: Use 16 oz of frozen cauliflower rice, microwaved and drained, instead of fresh. Cook until tender and drain the liquid before adding to the pan.
- Add Mushrooms: Sauté fresh sliced mushrooms with the shallot and add to the risotto for an earthy flavor.
- Cream Alternatives: Substitute the heavy cream with an equal amount of light cream, almond milk, or half and half. Adjust to taste if using a less creamy alternative.
- Extra Garlic and Herbs: Add extra garlic or herbs like lemon basil to taste, or use Garlic and Herb Frozen Riced Cauliflower.
What To Serve With Cauliflower Risotto
This Cauliflower Risotto goes well with pork tenderloin, baked chicken breast, baked chicken legs, or baked pork chops. It also pairs well with baked cod, grilled shrimp, or roasted beef.
For a perfectly healthy meal, serve this Cauliflower Risotto with steamed green beans, baked asparagus, or a fresh garden salad.
How Long Does Cauliflower Risotto Last In The Fridge
Leftover Cauliflower Risotto can last in the fridge for about 3 to 4 days. Simply cover it well or place it in an airtight container, then place it in the fridge.
Can I Freeze Cauliflower Risotto
Yes, this Cauliflower Risotto can be frozen for about 1 to 2 months. To freeze it, simply let it cool to room temperature, place it in an airtight container or freezer bag, then place it in the freezer.
To Thaw, simply transfer the frozen Cauliflower Risotto to the fridge overnight to thaw.
How To Reheat Cauliflower Risotto
Simply reheat leftover Cauliflower Risotto in the microwave for about 1 to 2 minutes, stirring halfway through to ensure even heating.
Cauliflower Risotto Nutrition Facts
- Calories: 299
- Total Fat: 25g
- Cholesterol: 71mg
- Sodium: 717mg
- Carbohydrates: 7g
- Net Carbohydrates: 4g
- Fiber: 3g
- Sugar: 2g
- Protein: 11g
Try More Cauliflower Recipes:
- Cauliflower Soup
- Broccoli Cauliflower Casserole
- Cauliflower Leek Soup
- Cauliflower And Broccoli Soup
- Cauliflower And Blue Cheese Soup
- Cauliflower Stilton Soup
Jamie Oliver Cauliflower Risotto
Description
Jamie Oliver Cauliflower Risotto is one of the healthiest and easiest cauliflower risotto recipes ever. This creamy Cauliflower Risotto is made only with fresh or frozen riced cauliflower, butter, shallots, garlic, heavy cream, Parmesan cheese, salt, and pepper. This Cauliflower Risotto is keto and gluten-free.
Jamie Oliver Cauliflower Risotto Ingredients
How To Make Jamie Oliver Cauliflower Risotto
- Melt Butter: Over medium heat, melt the butter. Add the shallot and cook for 5 minutes, stirring often. Stir in the garlic and cook for about a minute.
- Cook Cauliflower: Add the cauliflower and cook over medium heat for 12 minutes, stirring often.
- Add Cream and Cheese: Add the cream, Parmesan, salt, and pepper and stir well. Cook over medium heat, stirring occasionally, until cauliflower is tender and the mixture is thick and creamy, about 5 minutes.
- Serve: Stir in the parsley then serve.
Notes
- Using Frozen Cauliflower: Use 16 oz of frozen cauliflower rice, microwaved and drained, instead of fresh. Cook until tender and drain the liquid before adding to the pan.
- Add Mushrooms: Sauté fresh sliced mushrooms with the shallot and add to the risotto for an earthy flavor.
- Cream Alternatives: Substitute the heavy cream with an equal amount of light cream, almond milk, or half and half. Adjust to taste if using a less creamy alternative.
- Extra Garlic and Herbs: Add extra garlic or herbs like lemon basil to taste, or use Garlic and Herb Frozen Riced Cauliflower.
