Three Cheese Cauliflower Risotto Recipe

Confession time: I’ve discovered a creamy, cheesy risotto that just so happens to feature cauliflower as its secret star, and it’s been a complete game-changer in my kitchen!

I enjoy making meals that blend the concentrated flavors of my most cherished cheeses with the healthy properties of cauliflower. This risotto brings together riced cauliflower as a low-carb base with such fundamental flavors as garlic and onion.

Solely in this first stage of cooking, after these ingredients have been combined in a pan, is there any “sautéing” in the typical sense. After that, the already-pretty-comforting meal gets turned up a notch with the wonderful addition of Parmesan, Gruyère, and blue cheese.

Three Cheese Cauliflower Risotto Recipe Ingredients

• Cauliflower, riced: Low in carbohydrates, high in fiber, rich in vitamins C, K, and B6.
• Olive oil: Heart-healthy fats, antioxidants, supports anti-inflammatory processes.
• Onion: Adds natural sweetness, rich in antioxidants, contains vitamin C.
• Garlic: Immune-boosting properties, contains allicin, supports heart health.
• Grated Parmesan cheese: Adds umami flavor, rich in calcium and protein.
• Crumbled blue cheese: Provides bold flavor, source of calcium and protein.
• Parsley: Adds fresh flavor, rich in vitamins A, C, and K.

Three Cheese Cauliflower Risotto Recipe Ingredient Quantities

• 1 head of cauliflower, riced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Gruyère cheese
• 1/4 cup crumbled blue cheese
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley
• 1 tablespoon unsalted butter

How to Make this Three Cheese Cauliflower Risotto Recipe

1. Start by getting the cauliflower ready. Chop the head of cauliflower into pieces and pulse in a food processor until it looks like rice. Put aside.

2. Preheat a large skillet over medium heat and pour in 1 tablespoon of olive oil.
When the oil is hot and shimmering, toss in the finely chopped onion.
Sauté the onion for about 3-4 minutes, until it is translucent.

3. In a pan, add minced garlic to diced onions and olive oil; cook for another 1-2 minutes. These two ingredients form the base for almost every Italian dish and many other common dishes around the world.

4. Incoporate the cauli rice and cook for about 5 minutes, stirring sporadically, until it begins to become tender.

5. Add the 1/2 cup of vegetable broth and let it simmer for another 5 minutes, so the flavors can meld and the cauliflower can soak up the broth.

6. In the skillet, add the 1/2 cup of heavy cream and drop the heat to low. Mix well so that everything in the skillet combines and allow it to be in a gentle simmer for a few minutes.

7. Slowly incorporate the cheeses, beginning with the 1/4 cup of grated Parmesan, moving to the 1/4 cup of Gruyère, and finishing with the 1/4 cup of crumbled blue cheese. Actually, you could add the cheeses in any order you like; it will all come out the same in the end. Very little is more satisfying than stirring melted cheese into a creamy sauce.

8. Taste and add salt and pepper to the risotto as needed. Stir continuously so that it combines into a creamy whole, ensuring there are no hot or cold spots anywhere.

9. As soon as the risotto has the texture you want, take the skillet off the heat and stir in 1 tablespoon of unsalted butter. Mix until fully incorporated and feel free to use a bit more muscle if necessary.

10. Top it with 1 tablespoon of freshly chopped parsley, and serve right away for a meal that’s rich and absolutely lovely.

Three Cheese Cauliflower Risotto Recipe Equipment Needed

1. Chef’s knife
2. Cutting board
3. Food processor
4. Large skillet
5. Measuring spoons
6. Measuring cups
7. Wooden spoon or spatula

FAQ

• What is riced cauliflower?Cauliflower that has been cut into small, rice-sized pieces is known as riced cauliflower. The most common way to make it is to process the cauliflower in a food processor until it has reached the desired size. A box grater can also be used to achieve the same effect, though a food processor tends to yield more consistently sized “grains.”

  Its uses are as many and varied as those of its grain namesake, making it an excellent gluten-free substitute.

• Can I use frozen riced cauliflower?You can use frozen riced cauliflower. Just be sure to thaw and drain it well before using in the recipe.
• Is there a substitute for heavy cream?Substituting heavy cream for half-and-half or a milk and butter mixture can change the slightly creamy texture of the resulting dish.
• Can I use different types of cheese?Absolutely! Substitute with any cheese you prefer, like cheddar or mozzarella, but know it will change the flavor profile.
• How can I make this recipe vegan?Substitute vegan cheeses for the cheeses, heavy cream for coconut cream or a plant-based cream, and butter for a vegan butter substitute.
• How long does it take to prepare?This recipe takes around 10 minutes to prepare and approximately 20 minutes to cook.
• Can I prepare this dish in advance?You can indeed make the dish in advance and keep it in the refrigerator for as long as 3 days. When you’re ready to eat it, reheat it slowly on the stove, adding a splash of cream or broth to rejuvenate it.

Three Cheese Cauliflower Risotto Recipe Substitutions and Variations

Riced broccoli: Utilize this cruciferous vegetable to bring a different flavor profile to your dish.
Olive oil: Substitute with avocado oil or coconut oil for an effect in cooking that’s similar.
Coconut cream or cashew cream is a wonderful dairy-free substitute for heavy cream.
Parmesan cheese can be replaced with Pecorino Romano, which has a more pronounced flavor. Notes: If you’re using Pecorino Romano instead of Parmesan and you’re mixing the cheese into something cooked, do so towards the end of cooking. Otherwise, if you mix it in earlier, it might curdle.
Substituting blue cheese: Use feta cheese or goat cheese for a milder, but still very flavorful, alternative.

Pro Tips

1. Roasting the Cauliflower: Before ricing the cauliflower, consider roasting it for a deeper, nuttier flavor. Chop into florets, toss with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes until golden. Allow to cool before processing into rice.