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Cauliflower Risotto

Creamy and delicious Cauliflower Risotto -- a lighter and healthier option to traditional rice based risotto but with the same delicious flavors.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Course: Main Dish, Side Dish
Cuisine: Italian
Servings: 4 Servings


  • 4 cups Grated Cauliflower (About 1 medium-large cauliflower grated on a box grater)
  • 1 large Onion, finely chopped
  • 2 Garlic cloves, finely mined
  • ½ cup Green Peas, fresh or frozen
  • 2 tbsp Olive oil
  • ½ cup Vegetable broth/ stock
  • ¼ cup Heavy cream (optional)
  • 2 tbsp Parmesan cheese, grated
  • ¼ tsp Red Chili flakes
  • 1 tsp Lemon zest
  • To taste Salt & Pepper
  • 2 tbsp Parsley, finely chopped


  • Heat oil in a large saute pan. Add crushed red chili flakes, onion and garlic. Cook till the onions turn translucent, about 3~4 minutes.
  • Next add the grated cauliflower and saute for 3~4 minutes.
  • Stir in the stock and simmer the mixture until cauliflower is completely cooked through, about 8~10 minutes.
  • Next add the heavy cream and simmer till the mixture thickens slightly. Stir in the green peas and cook for a few minutes.
  • Finally add salt and pepper, Parmesan cheese and lemon zest. Sprinkle with chopped parsley and serve hot!!


  • Cauliflower rice is easy to make at home. Simply use a big side of the box grater. Or chop into florets and process in a food processor until fine.
  • Store bought cauliflower rice is a great substitute to expedite the cooking process. If using frozen rice, there is no need to thaw, simply add it to the hot pan.
  • Add veggies like carrot, spinach or mushroom to add color and flavor to the dish.
  • Parsley adds nice herby freshness to the dish.
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