Cauliflower Mushroom “Risotto”

I love a savory side dish to pair with the main course. This dish is a great choice to accompany chicken, steak or pork. Although my recipe is listed as a vegetarian dish, you can incorporate chicken or beef broth to enhance the flavor. While cooking this risotto, I had a chicken roasting in the oven. I thought of adding a couple tablespoons of the chicken broth/skin to the risotto. WOW! That sure brought out the flavor and provided a smooth palate transition between my chicken and risotto.

If you’re trying out different flavors for fall, this is good to make if you want a meal that’s warm and comforting. The provolone really adds a flavor that, at least for me, I normally don’t cook with. I like it because it’s new and interesting and helps divide the “garlic-y, onion” flavor. I recommend using Sharp Provolone if you can splurge the extra few bucks. I grated mine right into the dish, and the sharp taste just brings out the flavor.

Cauliflower rice is a big hit in the keto community. It’s easy to work with and soaks up any flavors that you immerse it in. I’ve tried different dishes from Creamy Bacon Cauliflower Rice (bacon, dill, sour cream and onion) to Cauliflower Fried Rice (mixed with egg, green onion, pork). It’s a versatile ingredient and easy to shop for. I found that a lot of major grocers are stocking up frozen or prepackaged cauliflower, so you don’t have to worry about pulling out the food processor and fitting a whole head of cauliflower in your fridge. However, doing it this way helps save money!

Prep Time: 5 minutes
cook time: 15-18 minutes
total time: 20-23 minutes

Servings: 6
calories: 187
fat: 13g
Protein: 7.5g
carbs: 12g
dietary fiber: 4g
sugars: 3.5g
net carbs: 8g


Cauliflower Mushroom “Risotto”

Enjoy a low-carb vegetarian side dish that you can get creative with! You can incorporate your own mix of flavor. Try my take on this creamy, cheesy risotto!

  • 12oz Cauliflower Rice
  • 8oz Baby Bella Mushrooms, sliced
  • 5 Garlic Cloves, minced
  • 1 Small Poblano Pepper, finely chopped
  • 1/4 Small Red Onion, finely chopped
  • 1 cup Vegetable Broth
  • 1/2 cup Heavy Whipping Cream
  • 4 tbsp Olive Oil
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1 lemon, to juice
  • Salt/Pepper to taste
  1. Heat a large frying pan over medium heat.
  2. Add Olive Oil, Garlic, and Mushrooms.
  3. Sauté Mushrooms until golden.
  4. Add Vegetable Broth, Onion and Poblano Pepper.
  5. Mix in Cauliflower Rice. Keep stirring ingredients to ensure the “rice” soaks up broth.
  6. Add Heavy Whipping Cream. Stir for ~2 minutes.
  7. Add more Broth or Heavy Whipping Cream if needed.
  8. Turn heat to Low (simmer). Cover pan.
  9. Cook until Cauliflower becomes tender (about 8-10 min), then mix in Parmesan.
  10. Slice lemon in half, squeeze half overtop risotto (avoid dropping seeds).
  11. Add salt and pepper to taste.
  12. Remove from heat and allow to cool for 5-8 minutes before serving.

I hope you enjoyed learning about my new dish! KCKO!


One Response

  1. Linda Lafferty says:

    Sounds wonderful! 😃 I’ll add this to my Thanksgiving side dishes. Thanks Avoketo

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.