The cauliflower risotto keto is made just for you if you’re looking for new flavors… Read on for the ultra cheesy and creamy recipe.
You’ll Love Vegetables With This Cauliflower Keto Risotto
This risotto is ambitious enough to make those who don’t like cauliflower or even those who don’t like vegetables fall in love with it.
Because it’s pretty cheesy for a vegetable dish and pretty creamy for a risotto. But it is the most delicious! Moreover, while providing all these flavors, it is keto compatible and very low in calories and carbs.
Cauliflower and broccoli meet with heavy cream and cheese. The result is a visual feast that no one can say no to. Try this recipe, which is quite ambitious about endearing even picky eaters. You will thank us later.
Cauliflower Risotto Keto Recipe (4 Servings)
Cauliflower Risotto Keto Recipe
Per Serving
Calories: 210
Net Carb: 6g
Total Fat: 18g
Protein: 5g
Ingredients
Cauliflower (1/2, medium head) – Do not throw away the leaves
Vegetable broth (10 fl oz)
Butter (4 tsp)
Carrot (1/2, medium)
Broccoli (2 tbsp)
Onion (1, medium)
Heavy cream (3 1/2 fl oz)
Garlic (2 cloves)
Cheddar cheese (1 1/4 tbsp)
Salt and pepper to taste
Topping
Olive oil (1 tbsp)
Grated lemon peel (1/2 lemon)
Black pepper
Watch Cauliflower Risotto Keto Video
Recipe – 20min prep / 15min cooking time
Start by separating the cauliflower into florets.
Use only the soft parts of the cauliflower leaves, finely chop and keep them aside.
Chop the onion, garlic, and carrot into fine cubes.
Finally, cut the broccoli into tiny florets.
Put only cauliflowers in a blender and run the blender until the cauliflower looks like grains of rice.
Now preheat a large skillet.
Put the butter in the skillet.
When the butter starts to melt, add the onion and garlic with a pinch of salt.
When the onion and garlic start to cook, add the chopped cauliflower leaves and continue to fry.
Add the broccoli florets and fry for a while.
Lastly, add the crushed cauliflower and another pinch of salt and fry some more.
While the vegetables are roasting, add two ladles of vegetable broth.
Recommendation: We chopped the soft parts of cauliflower leaves to use. What about the hard parts? Don’t throw them away. You can make a vegetable broth with the hard parts of cauliflower leaves, some carrots, and some parsley. Add some water and cook these vegetables on low heat. That’s all. Also, if you have some mushrooms in your refrigerator, you can add their stems to this water to strengthen the vegetable broth.
After adding two ladles of vegetable broth, reduce the heat and continue cooking.
After cooking for a while, check the cauliflower by tasting it.
Add black pepper when they are cooked.
Tip: If the cauliflower is still firm, add another ladle of vegetable broth and continue cooking over low heat.
Tip: At the end of the cooking process, the cauliflower should be soft, and the carrots and broccoli should be crunchy.
After adding black pepper, add heavy cream while the risotto is still cooking on low heat.
Mix lightly and turn off the stove.
Remove the skillet from the heat and while it is still hot, grate the cheddar cheese over the risotto, and stir gently.
Take the risotto on a serving plate, and grate some lemon zest on it.
As a final touch, drizzle olive oil.
Bottom Line
It may not always be possible to take the vitamin along with high flavors. Here, this new recipe you have learned provides you with unlimited flavor along with a lot of vitamins. You’ll be amazed how quickly this dish will be ready while enjoying the pleasure of providing your body with a package of vitamins.
Bon Appétit!
See Also
Keto Peanut Butter Balls | Intense Chocolate
Low Carb Chicken Quesadillas Recipe with Creamy Avocado Dip
Easy Keto Philly Cheesesteak Recipe
