Cauliflower Risotto Keto Recipe | Creamy Cheddar Addition

The cauliflower risotto keto is made just for you if you’re looking for new flavors… Read on for the ultra cheesy and creamy recipe.

Contents

You’ll Love Vegetables With This Cauliflower Keto Risotto Ingredients Topping Instructions Notes Nutrition Information Yield Serving Size

You’ll Love Vegetables With This Cauliflower Keto Risotto

This risotto is ambitious enough to make those who don’t like cauliflower or even those who don’t like vegetables fall in love with it.

Because it’s pretty cheesy for a vegetable dish and pretty creamy for a risotto. But it is the most delicious! Moreover, while providing all these flavors, it is keto compatible and very low in calories and carbs.

Cauliflower and broccoli meet with heavy cream and cheese. The result is a visual feast that no one can say no to. Try this recipe, which is quite ambitious about endearing even picky eaters. You will thank us later.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

Cauliflower (1/2, medium head) – Keep the leaves too
Vegetable broth (10 fl oz)
Butter (4 tsp)
Carrot (1/2, medium)
Broccoli (2 tbsp)
Onion (1, medium)
Heavy cream (3 1/2 fl oz)
Garlic (2 cloves)
Cheddar cheese (1 1/4 tbsp)
Salt and pepper to taste

Topping

Olive oil (1 tbsp)
Grated lemon peel (1/2 lemon)
Black pepper

Instructions

Start by separating the cauliflower into florets. Use only the soft parts of the cauliflower leaves, finely chop them, and set them aside. Chop the onion, garlic, and carrot into fine cubes. Finally, cut the broccoli into tiny florets.
Place only the cauliflower florets in a blender and process until the cauliflower resembles grains of rice.
Preheat a large skillet. Add butter to the skillet. When the butter starts to melt, add the onion and garlic with a pinch of salt. Once the onion and garlic begin to cook, add the chopped cauliflower leaves and continue frying. Then, add the broccoli florets and fry for a while. Finally, add the processed cauliflower and another pinch of salt, and continue frying.
While the vegetables are roasting, add two ladles of vegetable broth. After adding the vegetable broth, reduce the heat and continue cooking. After cooking for a while, check the cauliflower for doneness by tasting it. Add black pepper once the vegetables are cooked. Next, add heavy cream while the risotto is still cooking on low heat. Mix lightly and turn off the stove.
Remove the skillet from the heat, and while it is still hot, grate cheddar cheese over the risotto and stir gently. Transfer the risotto to a serving plate, grate some lemon zest over it, and drizzle with olive oil as a final touch.

Notes

We chopped the soft parts of cauliflower leaves to use. What about the hard parts? Don’t throw them away. You can make a vegetable broth with the hard parts of cauliflower leaves, some carrots, and some parsley.

Simply add water and cook these vegetables on low heat. Additionally, if you have some mushrooms in your refrigerator, you can add their stems to this water to enhance the vegetable broth.

If the cauliflower is still firm, add another ladle of vegetable broth and continue cooking over low heat.

By the end of the cooking process, the cauliflower should be soft, and the carrots and broccoli should be crunchy.