Cauliflower Risotto

20 mins

Serves 2



  • 2 cups (650g) cauliflower florets
  • 1 cup (75g) mushrooms
  • 2 tbsp parmesan cheese, grated
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 cup (250ml) chicken/ vegetable broth
  • 1 tsp coconut oil
  • Zest of 1 lemon
  • ½ tsp sea salt
  • 2 tbsp parsley, chopped

Nutritional Info

Per serving

Calories 224

Protein 13g

Carbohydrates 19.4g

Sugar 7.7g

Fat 9.1g

Saturates 5.2g

Fibre 6.2g


Add cauliflower florets to a food processor and process until it becomes like rice grains.

Place a large frying pan over medium heat and add mushrooms. Cook for 4-6 minutes.

Remove mushrooms once cooked and place in a bowl.

Add onion and garlic and cook for 6 minutes or until caramelised.

Add cooked mushrooms and cauliflower rice, parmesan cheese, broth and sea salt.

Cook until cauliflower rice becomes tender.

Remove from heat then add parsley and lemon zest. Serve hot as a side.


Try our Italian Cauliflower Rice dish here!