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!



  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.