Rich Parmesan, cauliflower rice, and garlic combine in a creamy, low-carb main ideal for an easy weeknight meal.
# Components:
→ Vegetables
01 - 1 large head cauliflower, riced (approximately 550g)
02 - 1 small onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 cups baby spinach (optional)
→ Dairy
05 - 2 tablespoons unsalted butter
06 - 1/3 cup heavy cream
07 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
08 - 2 tablespoons cream cheese (optional)
→ Liquids
09 - 1/2 cup low-sodium vegetable broth
→ Seasonings
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)
13 - Fresh parsley, chopped (for garnish)
# Directions:
01 - Wash and prepare the cauliflower. Remove outer leaves and core, then chop into florets. Process in a food processor until a rice-like consistency is achieved.
02 - In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped onion and cook until translucent, about 2–3 minutes.
03 - Incorporate the minced garlic into the skillet and cook for an additional 1 minute until fragrant.
04 - Add the riced cauliflower to the skillet. Stir and cook for 4–5 minutes, allowing it to soften slightly.
05 - Pour in the low-sodium vegetable broth. Bring to a simmer and cook for 5–6 minutes, allowing the cauliflower to absorb most of the liquid.
06 - Stir in the heavy cream and cream cheese (if using). Continue stirring until well combined and a creamy texture is achieved.
07 - Fold in the freshly grated Parmesan cheese and baby spinach (if using). Cook for 2–3 minutes, stirring until the cheese is melted and the spinach has wilted.
08 - Season the risotto with salt, freshly ground black pepper, and crushed red pepper flakes to your preference.
09 - Remove the skillet from heat. Garnish with chopped fresh parsley and serve immediately, offering extra Parmesan cheese on the side.
