Velvety Keto Parmesan Cauliflower Risotto
If there is one thing I missed most when starting my ketogenic journey, it was the comforting, creamy embrace of a good Italian risotto. Traditional arborio rice is a carb bomb waiting to happen, but this Creamy Parmesan Cauliflower Risotto changes everything. By swapping starchy rice for tender cauliflower pearls and slow-cooking them in a rich garlic-infused broth, we achieve that luxurious, velvety texture without the insulin spike. This dish isn't just a low-carb substitute; it's a stand-alone star. Packed with healthy fats from heavy cream and grass-fed butter, it keeps you in ketosis while satisfying your deepest comfort food cravings. It pairs perfectly with seared scallops or a juicy steak, making it the ultimate 20-minute gourmet keto dinner.
The Masterplan
Prepare the cauliflower by pulsing florets in a food processor until they resemble rice grains. Do not over-process to avoid mushiness.
In a large skillet over medium heat, melt 1 tablespoon of butter with the olive oil. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Add the riced cauliflower to the skillet. Stir well to coat the cauliflower in the fats and toast it slightly for about 5 minutes. This step is crucial for texture.
Pour in the chicken broth. Reduce heat to low, cover, and let simmer for 5-7 minutes until the cauliflower is tender but still has a slight bite (al dente).
Remove the lid. Stir in the heavy whipping cream and let it simmer uncovered for 2-3 minutes until the liquid reduces and thickens.
Stir in the Parmesan cheese and the remaining 2 tablespoons of butter until melted and creamy. The mixture should look velvety.
Stir in the lemon juice to brighten the flavors. Season generously with salt and black pepper.
Remove from heat, garnish with fresh parsley, and serve immediately.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Prepare the cauliflower by pulsing florets in a food processor until they resemble rice grains. Do not over-process to avoid mushiness.
In a large skillet over medium heat, melt 1 tablespoon of butter with the olive oil. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Add the riced cauliflower to the skillet. Stir well to coat the cauliflower in the fats and toast it slightly for about 5 minutes. This step is crucial for texture.
Pour in the chicken broth. Reduce heat to low, cover, and let simmer for 5-7 minutes until the cauliflower is tender but still has a slight bite (al dente).
Remove the lid. Stir in the heavy whipping cream and let it simmer uncovered for 2-3 minutes until the liquid reduces and thickens.
Stir in the Parmesan cheese and the remaining 2 tablespoons of butter until melted and creamy. The mixture should look velvety.
Stir in the lemon juice to brighten the flavors. Season generously with salt and black pepper.
Remove from heat, garnish with fresh parsley, and serve immediately.