28+ Healthy & Tasty Keto Cauliflower Risotto Recipes You Need to Try Today

If you’re following a keto lifestyle and craving the creamy comfort of risotto, look no further than cauliflower rice!

This versatile vegetable is a game-changer, offering the same comforting texture as traditional rice without the carbs.

Whether you’re a seasoned keto enthusiast or just starting your low-carb journey, you’ll find these 28+ keto cauliflower risotto recipes to be an essential addition to your meal plan.

Cauliflower rice is a fantastic base for any risotto, soaking up rich, savory flavors while maintaining a light and healthy profile.

From hearty, meaty versions like chicken Alfredo and spicy chorizo, to fresh, veggie-packed variations such as lemon garlic chicken and zucchini ricotta, there’s something for everyone.

Not only are these recipes low in carbs, but they’re also packed with nutrients, making them a perfect choice for a filling yet guilt-free meal. Ready to start cooking?

Let’s dive into 28+ keto-friendly cauliflower risotto recipes that will keep you satisfied and on track with your diet.

28+ Healthy & Tasty Keto Cauliflower Risotto Recipes You Need to Try Today

From savory bacon and Brussels sprout risotto to zesty pesto chicken risotto, these 28+ keto cauliflower risotto recipes prove that eating low-carb doesn’t mean sacrificing flavor.

Whether you’re looking for a rich and indulgent meal or a lighter, fresh option, there’s a cauliflower risotto recipe here for every craving.

These recipes are not only keto-approved but also bursting with flavor and texture, ensuring your meals are as satisfying as they are nutritious.

By incorporating cauliflower rice into your risotto, you’re not only making a healthier choice but also giving your taste buds a treat.

So go ahead, explore the recipes, and enjoy the keto-friendly twist on a classic dish.

Creamy Garlic Parmesan Cauliflower Risotto

Cauliflower risotto is a delicious low-carb alternative to traditional risotto, offering a creamy, rich texture without the excess carbs.

This recipe is packed with flavors of garlic, butter, and Parmesan cheese, making it a perfect keto-friendly comfort dish. It pairs well with grilled chicken, steak, or seafood.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup chicken or vegetable broth
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg (optional, for extra depth of flavor)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large skillet, melt butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
2. Add the riced cauliflower and cook for 3–4 minutes, stirring occasionally, until it starts to soften.
3. Pour in the chicken broth and let it simmer for a few minutes until most of the liquid is absorbed.
4. Reduce heat to low and stir in the heavy cream, Parmesan cheese, salt, pepper, and nutmeg (if using). Stir continuously for another 2–3 minutes until the mixture is creamy and well combined.
5. Remove from heat and garnish with fresh parsley before serving.

This creamy garlic Parmesan cauliflower risotto is an easy, flavorful, and satisfying dish that makes a great side or light meal on its own.

With its velvety texture and rich taste, you won’t miss traditional risotto at all!

Mushroom & Herb Cauliflower Risotto

If you’re looking for a savory, umami-rich keto dish, this mushroom and herb cauliflower risotto is the perfect option. Mushrooms add a deep, earthy flavor, while fresh herbs bring a burst of freshness.

This dish is satisfying enough to be served as a main course but also pairs well with a variety of proteins.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp olive oil
• ½ cup diced onion
• 2 cloves garlic, minced
• 1 cup mushrooms (button, cremini, or shiitake), sliced
• ½ cup heavy cream
• ½ cup vegetable or chicken broth
• ½ cup grated Parmesan cheese
• 1 tsp dried thyme (or 1 tbsp fresh thyme)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 2 minutes until soft.
2. Add the garlic and mushrooms, cooking for another 4–5 minutes until the mushrooms release their moisture and become tender.
3. Stir in the riced cauliflower and cook for 3 minutes.
4. Pour in the vegetable or chicken broth and let it simmer until most of the liquid is absorbed.
5. Lower the heat and stir in the heavy cream, Parmesan cheese, thyme, salt, and pepper. Cook for another 2–3 minutes until creamy.
6. Remove from heat and sprinkle with fresh parsley before serving.

This mushroom and herb cauliflower risotto is a hearty, flavorful dish that makes you forget you’re eating a low-carb meal.

The combination of mushrooms, Parmesan, and herbs creates a restaurant-quality dish right in your kitchen.

Lemon Butter Shrimp Cauliflower Risotto

For a refreshing, citrusy twist on classic risotto, this lemon butter shrimp cauliflower risotto is a must-try.

The combination of zesty lemon, buttery shrimp, and creamy cauliflower rice makes this dish incredibly delicious while staying keto-friendly. It’s light, yet satisfying, and perfect for seafood lovers.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp butter
• ½ lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• ½ cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• 1 tsp lemon zest
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. In a large skillet, melt 1 tablespoon of butter over medium heat. Add shrimp, season with salt and pepper, and cook for 2 minutes per side until pink. Remove from skillet and set aside.
2. In the same skillet, melt the remaining butter and sauté garlic for about a minute until fragrant.
3. Add riced cauliflower and cook for 3 minutes.
4. Pour in the chicken broth and allow it to simmer until most of the liquid is absorbed.
5. Reduce heat to low and stir in heavy cream, Parmesan cheese, lemon zest, and lemon juice. Cook for 2–3 minutes until creamy.
6. Return the shrimp to the skillet and mix well. Cook for an additional minute until heated through.
7. Remove from heat and garnish with fresh parsley before serving.

This lemon butter shrimp cauliflower risotto is a flavorful, vibrant dish that balances richness with freshness.

The citrusy lemon and savory Parmesan create an irresistible combination, making it an excellent choice for a satisfying keto meal.

Bacon and Cheddar Cauliflower Risotto

This bacon and cheddar cauliflower risotto is the ultimate keto comfort food.

With crispy bacon, melted sharp cheddar cheese, and creamy cauliflower rice, this dish delivers a satisfying, rich flavor without the carbs. It’s a great side dish or even a meal on its own for cheese and bacon lovers.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 4 slices bacon, chopped
• 2 tbsp unsalted butter
• ½ cup heavy cream
• ½ cup chicken broth
• 1 cup shredded sharp cheddar cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped green onions (for garnish)

Instructions:

1. In a large skillet, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon grease in the pan.
2. Add butter to the skillet and let it melt. Stir in the riced cauliflower and cook for 3–4 minutes.
3. Pour in the chicken broth and allow it to simmer until most of the liquid is absorbed.
4. Reduce heat to low and stir in heavy cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir continuously until the cheese melts and the mixture becomes creamy.
5. Stir in the crispy bacon, reserving a little for garnish.
6. Remove from heat and sprinkle with green onions before serving.

This bacon and cheddar cauliflower risotto is irresistibly creamy, cheesy, and smoky.

It’s the perfect keto dish when you’re craving something indulgent without breaking your low-carb lifestyle.

Pesto and Mozzarella Cauliflower Risotto

If you love fresh and vibrant flavors, this pesto and mozzarella cauliflower risotto is a must-try.

The combination of basil pesto, creamy mozzarella, and riced cauliflower creates a deliciously aromatic dish that pairs beautifully with grilled chicken or fish.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ cup vegetable or chicken broth
• ½ cup heavy cream
• ½ cup shredded mozzarella cheese
• ¼ cup basil pesto (store-bought or homemade)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp grated Parmesan cheese (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about a minute until fragrant.
2. Stir in riced cauliflower and cook for 3–4 minutes until slightly softened.
3. Pour in the vegetable or chicken broth and allow it to simmer until most of the liquid is absorbed.
4. Lower the heat and stir in heavy cream, mozzarella cheese, pesto, salt, and pepper. Stir continuously until the cheese melts and the risotto becomes creamy.
5. Remove from heat and sprinkle with Parmesan cheese before serving.

This pesto and mozzarella cauliflower risotto is bursting with bold flavors and creamy goodness.

The freshness of basil pesto combined with melted mozzarella makes it a perfect keto-friendly side dish or main course.

Spinach and Goat Cheese Cauliflower Risotto

For a gourmet-style keto risotto, this spinach and goat cheese cauliflower risotto is a winner.

The tangy goat cheese melts into the cauliflower rice, creating a velvety texture, while spinach adds a nutritious touch. It’s a fantastic side dish for steak, salmon, or roasted chicken.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp butter
• 2 cloves garlic, minced
• ½ cup vegetable or chicken broth
• ½ cup heavy cream
• ½ cup crumbled goat cheese
• 1 cup fresh spinach, chopped
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped walnuts (optional, for crunch)

Instructions:

1. In a large skillet, melt butter over medium heat. Add garlic and sauté for about a minute until fragrant.
2. Stir in the riced cauliflower and cook for 3–4 minutes.
3. Pour in the vegetable or chicken broth and allow it to simmer until most of the liquid is absorbed.
4. Reduce heat to low and stir in heavy cream, goat cheese, salt, and pepper. Stir continuously until the cheese melts into the mixture.
5. Add chopped spinach and cook for another 1–2 minutes until wilted.
6. Remove from heat and sprinkle with chopped walnuts before serving (if using).

This spinach and goat cheese cauliflower risotto is creamy, tangy, and packed with nutrients.

The goat cheese adds a luxurious richness, while the spinach and walnuts provide texture and flavor, making it a delightful keto-friendly meal.

Sun-Dried Tomato and Basil Cauliflower Risotto

If you’re looking for a Mediterranean-inspired keto dish, this sun-dried tomato and basil cauliflower risotto is a perfect choice.

The rich, tangy flavor of sun-dried tomatoes pairs beautifully with fresh basil and creamy Parmesan, creating a dish that’s both hearty and refreshing.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ cup vegetable or chicken broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup chopped sun-dried tomatoes (packed in oil, drained)
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup fresh basil, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
2. Stir in the riced cauliflower and cook for 3–4 minutes.
3. Pour in the vegetable or chicken broth and allow it to simmer until most of the liquid is absorbed.
4. Lower the heat and stir in heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, salt, and pepper. Stir well until creamy.
5. Remove from heat and mix in fresh basil before serving.

This sun-dried tomato and basil cauliflower risotto is bursting with Mediterranean flavors and offers a delicious twist on traditional risotto.

It’s creamy, tangy, and refreshing—a perfect keto meal that feels indulgent while staying low-carb.

Asparagus and Lemon Cauliflower Risotto

This asparagus and lemon cauliflower risotto is a light, fresh dish perfect for spring and summer meals.

The zesty lemon complements the tender asparagus, making it a flavorful and refreshing keto-friendly risotto.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp butter
• ½ cup chopped asparagus (cut into 1-inch pieces)
• 2 cloves garlic, minced
• ½ cup chicken or vegetable broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp lemon zest
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Melt butter in a large skillet over medium heat. Add asparagus and sauté for about 3 minutes until tender.
2. Stir in minced garlic and cook for another minute.
3. Add the riced cauliflower and cook for 3–4 minutes, stirring occasionally.
4. Pour in the broth and allow it to simmer until most of the liquid is absorbed.
5. Reduce heat to low and stir in heavy cream, Parmesan cheese, lemon zest, lemon juice, salt, and pepper. Mix well until creamy.
6. Remove from heat and garnish with fresh parsley before serving.

This asparagus and lemon cauliflower risotto is light yet creamy, offering a perfect balance of flavors.

The fresh lemon adds brightness, while the Parmesan and asparagus create a deliciously satisfying meal.

Buffalo Chicken Cauliflower Risotto

For a bold, spicy twist on keto risotto, this buffalo chicken cauliflower risotto is a must-try.

It combines the tangy heat of buffalo sauce with creamy cauliflower rice and shredded chicken, making it a high-protein, flavorful dish that’s perfect for spice lovers.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp butter
• 1 cup cooked, shredded chicken
• 2 cloves garlic, minced
• ½ cup chicken broth
• ½ cup heavy cream
• ½ cup shredded cheddar cheese
• ¼ cup buffalo sauce (adjust to taste)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp smoked paprika
• 2 tbsp chopped green onions (for garnish)
• 2 tbsp crumbled blue cheese (optional, for garnish)

Instructions:

1. Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
2. Stir in the riced cauliflower and cook for 3–4 minutes.
3. Pour in the chicken broth and allow it to simmer until most of the liquid is absorbed.
4. Lower the heat and stir in heavy cream, shredded cheddar cheese, buffalo sauce, salt, pepper, and smoked paprika. Mix well until creamy.
5. Add the shredded chicken and stir until evenly combined and heated through.
6. Remove from heat and garnish with green onions and crumbled blue cheese before serving.

This buffalo chicken cauliflower risotto is rich, spicy, and packed with protein.

The creamy texture balances out the heat, making it a delicious keto-friendly meal that’s both satisfying and full of flavor.

Cajun Shrimp and Cauliflower Risotto

For a zesty, bold flavor profile, this Cajun shrimp and cauliflower risotto brings the heat.

The combination of smoky Cajun spices and succulent shrimp, paired with creamy cauliflower rice, creates a mouthwatering dish that’s perfect for those looking to add some kick to their keto meals.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 2 cloves garlic, minced
• ½ cup chicken or vegetable broth
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped green onions (for garnish)

Instructions:

1. Toss the shrimp with 1 tablespoon of olive oil and Cajun seasoning. Heat the remaining olive oil in a large skillet over medium heat and cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.
2. In the same skillet, sauté garlic for 1 minute until fragrant. Add the riced cauliflower and cook for 3–4 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth and let it simmer for about 4-5 minutes, until most of the liquid is absorbed.
4. Stir in the heavy cream, Parmesan cheese, paprika, salt, and pepper. Cook for another 2 minutes, until creamy.
5. Add the shrimp back to the skillet and mix well.
6. Remove from heat and garnish with chopped green onions before serving.

This Cajun shrimp and cauliflower risotto delivers a perfect balance of spicy and creamy.

The Cajun seasoning adds a bold kick, making this keto dish a flavorful, satisfying meal that will have you coming back for more.

Roasted Red Pepper and Feta Cauliflower Risotto

A rich and tangy twist on traditional risotto, this roasted red pepper and feta cauliflower risotto is a delicious vegetarian keto option.

The smoky sweetness of roasted red peppers combines beautifully with the saltiness of feta cheese, creating a dish that’s both comforting and full of flavor.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp olive oil
• 1 cup roasted red peppers, chopped (fresh or jarred)
• 2 cloves garlic, minced
• ½ cup chicken or vegetable broth
• ½ cup heavy cream
• ½ cup crumbled feta cheese
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Stir in the riced cauliflower and cook for 3–4 minutes, stirring occasionally.
3. Add the chopped roasted red peppers and chicken or vegetable broth, allowing the mixture to simmer for about 5 minutes until the liquid is mostly absorbed.
4. Lower the heat and stir in the heavy cream, crumbled feta cheese, oregano, salt, and pepper. Continue to cook for 2-3 minutes until creamy and well combined.
5. Remove from heat and garnish with fresh basil before serving.

This roasted red pepper and feta cauliflower risotto is a wonderful blend of creamy and savory flavors with a touch of sweetness from the peppers.

It’s a great option for a low-carb, Mediterranean-inspired meal that’s both satisfying and full of taste.

Zucchini and Ricotta Cauliflower Risotto

For a light yet creamy keto-friendly risotto, this zucchini and ricotta cauliflower risotto is a fresh, flavorful choice.

The mild sweetness of zucchini and the creamy texture of ricotta cheese make this dish feel indulgent, while still being low in carbs.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp olive oil
• 1 medium zucchini, grated
• 2 cloves garlic, minced
• ½ cup chicken or vegetable broth
• ½ cup heavy cream
• ½ cup ricotta cheese
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Stir in the grated zucchini and cook for 3-4 minutes until tender.
3. Add the riced cauliflower to the skillet and cook for 3–4 minutes, stirring occasionally.
4. Pour in the chicken or vegetable broth and allow the mixture to simmer for 4-5 minutes until most of the liquid is absorbed.
5. Lower the heat and stir in the heavy cream, ricotta cheese, salt, and pepper. Continue cooking for another 2-3 minutes until creamy and well combined.
6. Remove from heat and garnish with fresh parsley before serving.

This zucchini and ricotta cauliflower risotto is a fresh, creamy, and comforting dish perfect for a light keto meal.

The ricotta cheese gives it a soft, luxurious texture, while the zucchini adds a subtle, fresh flavor that complements the cauliflower beautifully.

Parmesan and Herb Cauliflower Risotto

This Parmesan and herb cauliflower risotto is a classic, simple yet elegant dish that’s full of flavor.

The rich Parmesan and aromatic herbs create a comforting, creamy risotto that’s perfect as a side dish or as a light meal on its own.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup chicken or vegetable broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the garlic and cook for another minute, stirring frequently.
3. Stir in the riced cauliflower and cook for 3-4 minutes, stirring occasionally.
4. Pour in the chicken or vegetable broth and allow it to simmer for about 5 minutes, until most of the liquid is absorbed.
5. Lower the heat and stir in the heavy cream, Parmesan cheese, basil, thyme, salt, and pepper. Stir continuously until creamy.
6. Remove from heat and garnish with fresh parsley before serving.

This Parmesan and herb cauliflower risotto is a simple yet satisfying dish that brings out the natural flavors of the cauliflower while giving you a rich, creamy texture.

It’s perfect for any occasion and pairs well with a variety of proteins, making it a versatile addition to your keto meal repertoire.

Balsamic Mushroom Cauliflower Risotto

This balsamic mushroom cauliflower risotto brings a savory and tangy twist to the traditional risotto.

The earthy mushrooms and sweet balsamic vinegar combine perfectly to create a dish that’s rich, flavorful, and totally keto-friendly.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp olive oil
• 1 cup mushrooms (cremini, button, or portobello), sliced
• 2 cloves garlic, minced
• ½ cup chicken or vegetable broth
• ½ cup heavy cream
• 1 tbsp balsamic vinegar
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh thyme (or 1 tsp dried thyme)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for about 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
2. Add the minced garlic and cook for another 1 minute, stirring frequently.
3. Stir in the riced cauliflower and cook for 3–4 minutes.
4. Pour in the chicken or vegetable broth and let it simmer for about 5 minutes until most of the liquid is absorbed.
5. Lower the heat and stir in the heavy cream, balsamic vinegar, Parmesan cheese, salt, pepper, and fresh thyme. Cook for another 2-3 minutes until the mixture is creamy.
6. Remove from heat and serve immediately.

This balsamic mushroom cauliflower risotto is a wonderful balance of savory, earthy mushrooms and tangy balsamic vinegar, creating a dish that’s rich and satisfying.

It’s a great way to enjoy a keto-friendly version of risotto without sacrificing flavor.

Sausage and Kale Cauliflower Risotto

This sausage and kale cauliflower risotto is a hearty, comforting dish that’s perfect for a keto dinner.

The combination of flavorful sausage, hearty kale, and creamy cauliflower rice makes for a meal that’s both filling and nutritious.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp olive oil
• 1 lb Italian sausage (mild or spicy), casing removed
• 2 cloves garlic, minced
• 1 cup chopped kale, stems removed
• ½ cup chicken or vegetable broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon, about 6-7 minutes.
2. Add the minced garlic and cook for 1 minute, stirring frequently.
3. Stir in the chopped kale and cook for 2–3 minutes, until the kale wilts.
4. Add the riced cauliflower to the skillet and cook for 3–4 minutes, stirring occasionally.
5. Pour in the chicken or vegetable broth and let it simmer for 5 minutes until most of the liquid is absorbed.
6. Lower the heat and stir in the heavy cream, Parmesan cheese, salt, and pepper. Cook for another 2 minutes until the mixture is creamy.
7. Remove from heat and garnish with fresh parsley before serving.

This sausage and kale cauliflower risotto is a nutrient-packed, flavorful dish that combines savory sausage with the freshness of kale.

The creamy texture makes it feel indulgent, while still keeping it low-carb and keto-friendly.

Garlic Butter Shrimp Cauliflower Risotto

This garlic butter shrimp cauliflower risotto is the perfect keto dish for seafood lovers.

The garlic butter sauce, combined with succulent shrimp and creamy cauliflower rice, makes for a rich and indulgent meal that’s both satisfying and low-carb.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 1 lb shrimp, peeled and deveined
• 3 tbsp butter
• 4 cloves garlic, minced
• ½ cup chicken or vegetable broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, melt the remaining tablespoon of butter and sauté the minced garlic for 1 minute until fragrant.
3. Add the riced cauliflower to the skillet and cook for 3-4 minutes.
4. Pour in the chicken or vegetable broth and let it simmer for 5 minutes, allowing most of the liquid to be absorbed.
5. Stir in the heavy cream, Parmesan cheese, salt, and pepper. Continue cooking for 2-3 minutes until the mixture becomes creamy and well combined.
6. Return the shrimp to the skillet and mix gently.
7. Garnish with fresh parsley and serve immediately.

This garlic butter shrimp cauliflower risotto is incredibly flavorful and creamy, with a delightful richness from the butter and Parmesan.

It’s a great keto-friendly meal that feels indulgent yet stays within your low-carb goals.

Roasted Butternut Squash and Sage Cauliflower Risotto

For a cozy, fall-inspired keto dish, this roasted butternut squash and sage cauliflower risotto is the perfect choice.

The sweetness of roasted butternut squash combined with crispy sage leaves and creamy cauliflower rice creates a beautifully balanced dish that’s rich in flavor.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 1 small butternut squash, peeled, cubed, and roasted
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ cup chicken or vegetable broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp fresh sage, chopped (plus extra for garnish)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp toasted pine nuts (optional, for crunch)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, and spread it in a single layer on a baking sheet. Roast for 20-25 minutes, until tender and slightly caramelized.
2. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the riced cauliflower to the skillet and cook for 3-4 minutes, stirring occasionally.
4. Pour in the chicken or vegetable broth and allow it to simmer for 5 minutes until most of the liquid is absorbed.
5. Stir in the roasted butternut squash, heavy cream, Parmesan cheese, fresh sage, salt, and pepper. Continue cooking for 2-3 minutes until the mixture is creamy and well combined.
6. Remove from heat and garnish with extra fresh sage and toasted pine nuts (if using) before serving.

This roasted butternut squash and sage cauliflower risotto is the epitome of autumn flavors, offering a wonderful balance of creamy, savory, and sweet notes.

It’s a perfect low-carb alternative to traditional risotto while still feeling indulgent.

Chicken Alfredo Cauliflower Risotto

This chicken Alfredo cauliflower risotto is a creamy, decadent dish that’s perfect for a keto dinner.

The combination of tender chicken, rich Alfredo sauce, and riced cauliflower creates a low-carb version of a classic comfort food, ideal for anyone following a keto lifestyle.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp butter
• 1 lb chicken breast, cooked and diced
• 4 cloves garlic, minced
• ½ cup chicken broth
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Add the riced cauliflower and cook for 3-4 minutes, stirring occasionally.
3. Pour in the chicken broth and allow it to simmer for 5 minutes, until most of the liquid is absorbed.
4. Stir in the heavy cream, shredded mozzarella cheese, Parmesan cheese, salt, and pepper. Continue cooking for 2-3 minutes until the mixture becomes creamy.
5. Add the cooked and diced chicken, stirring to combine.
6. Remove from heat and garnish with fresh parsley before serving.

This chicken Alfredo cauliflower risotto is rich, creamy, and packed with flavor.

The chicken adds a nice protein boost, while the creamy Alfredo sauce makes it feel indulgent, all while keeping it keto-friendly. It’s the perfect comfort meal with a low-carb twist!

Crispy Bacon and Brussels Sprout Cauliflower Risotto

For a hearty and savory keto-friendly risotto, this crispy bacon and Brussels sprout cauliflower risotto is a winner.

The crispy bacon adds a smoky, crunchy texture, while the Brussels sprouts contribute a slightly bitter, earthy flavor, balanced by the creaminess of the cauliflower rice.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 6 slices bacon, chopped
• 1 cup Brussels sprouts, trimmed and thinly sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• ½ cup chicken or vegetable broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh chives, chopped (for garnish)

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy, about 6-7 minutes. Remove the bacon and set it aside on a paper towel-lined plate.
2. In the same skillet, add the sliced Brussels sprouts and cook for about 5-6 minutes until they are tender and lightly caramelized. Remove and set aside.
3. Melt the butter in the skillet and sauté the garlic for 1 minute until fragrant.
4. Stir in the riced cauliflower and cook for 3-4 minutes.
5. Pour in the chicken or vegetable broth and allow it to simmer for 5 minutes until most of the liquid is absorbed.
6. Stir in the heavy cream, Parmesan cheese, salt, and pepper, and cook for another 2-3 minutes until creamy.
7. Gently fold in the cooked Brussels sprouts and crispy bacon.
8. Remove from heat and garnish with fresh chives before serving.

This crispy bacon and Brussels sprout cauliflower risotto is a perfect balance of crunchy, creamy, and savory flavors.

The smokiness from the bacon pairs wonderfully with the slight bitterness of the Brussels sprouts, making it a deliciously satisfying keto meal.

Spicy Chorizo and Spinach Cauliflower Risotto

For a keto risotto with a bit of spice, this spicy chorizo and spinach cauliflower risotto is a perfect option.

The flavorful chorizo adds heat and depth, while the spinach provides a fresh, nutritious touch. It’s a great low-carb alternative that doesn’t skimp on flavor.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp olive oil
• 1 lb chorizo sausage, casing removed
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• ½ cup chicken or vegetable broth
• ½ cup heavy cream
• ½ cup grated Manchego or mozzarella cheese
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook until browned, breaking it up with a spoon, about 6-7 minutes.
2. Add the minced garlic and cook for 1 minute, stirring frequently.
3. Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
4. Add the riced cauliflower and cook for 3-4 minutes, stirring occasionally.
5. Pour in the chicken or vegetable broth and let it simmer for 5 minutes until most of the liquid is absorbed.
6. Stir in the heavy cream, Manchego or mozzarella cheese, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes until the mixture is creamy and well combined.
7. Remove from heat and garnish with fresh cilantro before serving.

This spicy chorizo and spinach cauliflower risotto is full of bold, smoky flavors with just the right amount of heat.

The combination of chorizo and spinach makes it a filling, flavorful keto meal that’s both satisfying and rich.

Lemon Garlic Chicken and Broccoli Cauliflower Risotto

For a fresh and vibrant keto risotto, this lemon garlic chicken and broccoli cauliflower risotto offers a light yet filling meal.

The zesty lemon and garlic complement the tender chicken and broccoli, while the creamy cauliflower rice ties it all together in a delicious low-carb dish.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp olive oil
• 2 chicken breasts, cooked and diced
• 2 cups broccoli florets, steamed
• 4 cloves garlic, minced
• ½ cup chicken broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Stir in the riced cauliflower and cook for 3-4 minutes, stirring occasionally.
3. Pour in the chicken broth and allow the mixture to simmer for about 5 minutes, until most of the liquid is absorbed.
4. Stir in the heavy cream, grated Parmesan cheese, lemon zest, lemon juice, salt, and pepper, cooking for another 2-3 minutes until creamy.
5. Add the cooked, diced chicken and steamed broccoli to the skillet, and stir to combine.
6. Remove from heat and garnish with fresh basil before serving.

This lemon garlic chicken and broccoli cauliflower risotto is a wonderfully fresh and flavorful dish, with a perfect balance of citrusy brightness and creamy richness.

It’s a great option for a light yet satisfying keto meal, ideal for any time of the year.

Pesto Chicken Cauliflower Risotto

This pesto chicken cauliflower risotto is a vibrant, flavorful dish that combines the richness of pesto with tender chicken and creamy cauliflower rice.

It’s a delicious low-carb alternative to traditional risotto, offering a burst of fresh herbs and creamy texture in every bite.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp olive oil
• 2 chicken breasts, cooked and diced
• ¼ cup basil pesto (store-bought or homemade)
• ½ cup chicken or vegetable broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp pine nuts, toasted (for garnish)
• Fresh basil leaves, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5-6 minutes until browned and cooked through. Remove the chicken and set aside.
2. In the same skillet, add the riced cauliflower and sauté for 3-4 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth and simmer for 5 minutes, allowing most of the liquid to be absorbed.
4. Stir in the heavy cream, basil pesto, Parmesan cheese, salt, and pepper. Continue cooking for 2-3 minutes until the mixture becomes creamy and well combined.
5. Add the cooked chicken back into the skillet, stirring to incorporate.
6. Garnish with toasted pine nuts and fresh basil leaves before serving.

This pesto chicken cauliflower risotto is a deliciously herby and creamy dish, perfect for anyone craving a low-carb yet indulgent meal.

The pesto adds a fresh, aromatic flavor that perfectly complements the chicken and cauliflower, making this a satisfying dinner option.

Zucchini and Ricotta Cauliflower Risotto

This zucchini and ricotta cauliflower risotto is a light and refreshing take on traditional risotto.

The combination of tender zucchini, creamy ricotta, and cauliflower rice creates a dish that is both nutritious and delicious while remaining keto-friendly.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 2 tbsp olive oil
• 2 zucchinis, diced
• 2 cloves garlic, minced
• ½ cup chicken or vegetable broth
• ½ cup heavy cream
• ½ cup ricotta cheese
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• Fresh thyme or basil, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced zucchini and cook for 5-6 minutes until tender and lightly browned. Remove from the skillet and set aside.
2. In the same skillet, add the riced cauliflower and cook for 3-4 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth and simmer for 5 minutes until most of the liquid is absorbed.
4. Stir in the heavy cream, ricotta cheese, Parmesan cheese, salt, and pepper. Continue to cook for 2-3 minutes, stirring until creamy.
5. Add the cooked zucchini back into the skillet and mix gently to combine.
6. Garnish with fresh thyme or basil before serving.

This zucchini and ricotta cauliflower risotto is a light, creamy dish that’s perfect for warm weather.

The ricotta cheese adds a mild richness, while the zucchini brings a subtle freshness, making this risotto a wonderful, low-carb option for any meal.

Roasted Garlic and Lemon Cauliflower Risotto

This roasted garlic and lemon cauliflower risotto offers a zesty and aromatic twist on the traditional risotto.

The roasted garlic imparts a rich, sweet flavor, while the lemon adds a refreshing citrusy brightness, creating a dish that is flavorful, creamy, and totally keto-friendly.

Ingredients:

• 1 medium head of cauliflower (riced) or 3 cups store-bought riced cauliflower
• 1 whole head of garlic
• 2 tbsp olive oil
• ½ cup chicken or vegetable broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes until the cloves are soft and caramelized.
2. Squeeze the roasted garlic cloves out of their skins and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the riced cauliflower and sauté for 3-4 minutes, stirring occasionally.
4. Pour in the chicken or vegetable broth and simmer for about 5 minutes until most of the liquid is absorbed.
5. Stir in the heavy cream, roasted garlic, Parmesan cheese, lemon zest, lemon juice, salt, and pepper. Continue cooking for 2-3 minutes until creamy.
6. Remove from heat and garnish with fresh parsley before serving.

This roasted garlic and lemon cauliflower risotto is a wonderfully aromatic dish, with the roasted garlic providing a rich, mellow sweetness and the lemon adding a zesty finish.

It’s a perfect keto-friendly option for anyone craving a light yet indulgent risotto experience.