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Creamy and delicious Cauliflower Risotto -- a lighter and healthier option to traditional rice based risotto but with the same delicious flavors.


4 Servings

Total time

40 minutes






  • 4 cups Grated Cauliflower (About 1 medium-large cauliflower grated on a box grater)
  • 1 large onion (finely chopped)
  • 2 garlic cloves, finely mined
  • ½ cup Green Peas (fresh or frozen)
  • 2 tbsp olive oil
  • ⅔ cup Vegetable broth/ stock
  • ¼ cup heavy cream
  • 2 tbsp Parmesan cheese (grated)
  • ¼ tsp red chili flakes
  • 1 tsp lemon zest
  • to taste Salt Pepper


  1. Heat oil in a large saute pan. Add crushed red chili flakes, onion and garlic. Cook till the onions turn translucent, about 3~4 minutes.
  2. Next add the grated cauliflower and saute for 3~4 minutes.
  3. Stir in the stock and simmer the mixture until cauliflower is completely cooked through, about 8~10 minutes.
  4. Next add the heavy cream and simmer till the mixture thickens slightly. Stir in the green peas and cook for a few minutes.
  5. Finally add salt and pepper, Parmesan cheese and lemon zest. Serve hot!!

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