Skip the sad side salads and upgrade your weeknight with a bowl that feels like a cheat meal but isn’t. This Keto Green Cauliflower Risotto hits creamy, herby, and luxurious—without the carb nap. It cooks fast, looks like it came from a chef’s kitchen, and tastes like you’re getting away with something.
You’ll get restaurant-level texture, a punch of fresh greens, and a buttery finish that makes you wonder why you ever used rice. Ready to win dinner without sabotaging your goals? Let’s build that flex.
What Makes This Special
This isn’t just cauliflower pretending to be rice.
It’s a flavor-packed, green-powered risotto with a velvety mouthfeel that rivals the classic. You’ll blend a bright herb-spinach pesto, fold it into tender “risotto” pearls, and finish it with mascarpone and Parmesan for that signature creamy finish—minus the carb load. – Ultra low-carb, high flavor: riced cauliflower mimics risotto’s texture with a fraction of the carbs. – Green-on-green goodness: basil, spinach, and parsley create a vibrant color and fresh finish. – Weeknight-friendly: 25–30 minutes start to finish, no stirring for an hour like the traditional version. – Customizable: add shrimp, chicken, or mushrooms and you’ve got a full meal.
What You’ll Need (Ingredients)
- 1 large head cauliflower, riced (about 5–6 cups) or 2 bags pre-riced cauliflower
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small shallot, finely minced (or 1/4 small onion)
- 1/2 cup dry white wine (optional, sub with extra broth + 1 teaspoon lemon juice)
- 1 cup chicken or vegetable broth, warmed
- 1/3 cup heavy cream
- 1/4 cup mascarpone (or cream cheese)
- 1/2 cup freshly grated Parmesan (plus extra for serving)
- 1 cup baby spinach, packed
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley
- 1 teaspoon lemon zest + 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- Kosher salt and black pepper, to taste
- Optional add-ins: sautéed mushrooms, grilled shrimp, rotisserie chicken, crisped pancetta, pine nuts
Let’s Get Cooking – Instructions
- Rice the cauliflower. If using a whole head, cut into florets and pulse in a food processor until rice-sized. Don’t overdo it or you’ll get mush.
Pre-riced? You’re already winning.
- Make the green blend. In a blender, add spinach, basil, parsley, lemon juice, lemon zest, 1 tablespoon olive oil, a pinch of salt, and a splash of warm broth. Blend to a loose, bright sauce.
Set aside.
- Sauté the aromatics. Heat remaining olive oil and 1 tablespoon butter in a large skillet over medium. Add shallot and cook 2–3 minutes until translucent. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
- Toast the “rice.” Add cauliflower rice and season with salt and pepper.
Cook 3–4 minutes, stirring, to drive off moisture and build flavor.
- Deglaze. Pour in the white wine (if using). Let it simmer 1–2 minutes until mostly absorbed. If skipping wine, add 1/4 cup warm broth with a squeeze of lemon and reduce.
- Simmer with broth. Add 1/2 cup warm broth and cook, stirring occasionally, until absorbed, 3–4 minutes.
Add the remaining broth as needed until the cauliflower is tender but not soggy.
- Bring the creaminess. Reduce heat to low. Stir in heavy cream, mascarpone, and 2 tablespoons butter. Fold gently until glossy.
You’re aiming for saucy, not soupy.
- Go green. Stir in the herb-spinach sauce and Parmesan. Taste and adjust salt, pepper, and lemon. The color should be vibrant, the texture creamy, and the flavor bright.
- Finish and serve. Plate with extra Parmesan, a drizzle of olive oil, and any add-ins.
If you want drama, top with seared shrimp or crispy pancetta. Chef’s kiss.
Storage Instructions
– Fridge: Store in an airtight container up to 3 days. It will thicken as it sits; refresh with a splash of broth or cream when reheating. – Freezer: Not ideal.
Cauliflower can turn watery and grainy after thawing. If you must, freeze flat in bags and reheat gently with extra cheese and cream. – Reheat: Low heat on the stovetop with a little broth or cream. Microwave 50–60% power in short bursts, stirring between.
No one likes scorched edges and cold centers.
Nutritional Perks
– Keto-friendly: Minimal net carbs compared to rice, but you still get that comforting risotto vibe. – Micronutrient-rich greens: Spinach, basil, and parsley bring iron, vitamin K, folate, and antioxidants. – Protein-supportive: Add shrimp or chicken to bump protein without bumping carbs. – Healthy fats: Butter, olive oil, and mascarpone help with satiety and flavor (the two pillars of compliance, IMO). – Fiber: Cauliflower and greens bring gentle fiber for fullness without heaviness.
What Not to Do
– Don’t skip drying the cauliflower. Excess moisture = mush. Cook off water before adding liquids. – Don’t drown it in broth. Add gradually. You want creamy, not soup. – Don’t overblend the green sauce. You’re aiming for a pourable pesto, not baby food. – Don’t blast the heat. High heat can split the dairy.
Keep it gentle when adding cream and mascarpone. – Don’t forget acidity. Lemon or a splash of wine keeps the dish from tasting flat. Your taste buds will notice.
Different Ways to Make This
– Mushroom + Thyme: Sauté sliced cremini with the shallots; finish with fresh thyme and a knob of butter. – Garlic Shrimp: Sear shrimp in butter and garlic; set aside; fold in at the end with extra lemon zest. – Pancetta + Peas: Crisp pancetta, then stir in keto-friendly peas alternative like sautéed zucchini dice; add mint with the green sauce. – Dairy-Free: Use coconut cream and a dollop of cashew cream; swap Parmesan for nutritional yeast. Still lush, still green. – Pesto Shortcut: Use a high-quality jarred pesto; blend with spinach and lemon to brighten and keep the color vivid. – Spicy Verde: Add a roasted jalapeño or a spoon of Calabrian chili to the green blend for kick.
Can I use frozen riced cauliflower?
Yes.
Thaw completely and squeeze out excess moisture with a clean towel. Start with less broth since frozen cauliflower tends to release more water.
What can I use instead of mascarpone?
Cream cheese works well; soften it first. You can also use full-fat ricotta blended smooth with a splash of cream for a lighter texture.
Is the wine necessary?
No, but it adds depth and a classic risotto vibe.
If skipping, use extra broth plus 1 teaspoon lemon juice or a splash of apple cider vinegar to mimic acidity.
How do I keep the green color bright?
Blend the greens with warm (not hot) liquid and add the sauce near the end over low heat. Too much heat dulls the color fast.
Can I make this ahead?
You can prep the green sauce and rice the cauliflower in advance. Cook it up to 80%, cool quickly, and finish with cream, cheese, and the green sauce right before serving for best texture.
How do I add more protein without ruining the texture?
Fold in cooked shrimp, diced chicken, or flaked salmon at the end.
Keep pieces bite-sized so they integrate without clumping.
Final Thoughts
Keto Green Cauliflower Risotto is the kind of meal that makes your goals feel easy: fast to cook, lush on the palate, and totally weeknight-proof. It proves you don’t need a starch coma to get that creamy, cozy comfort. Build it as a base, remix it with your favorite add-ins, and keep the lemon and Parmesan close—because balance is flavor insurance, FYI.
Plate it up, flex a little, and enjoy the win.
