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Creamy Cauliflower Risotto

This creamy cauliflower risotto with parmesan is an easy, comfort food recipe you’ll love! The subtle thyme flavor makes it truly unique! 

This creamy cauliflower risotto recipe is just WOW! I was inspired by Pinch of Yum‘s Creamy Cauliflower Garlic Rice recipe and decided to give it a try. It was absolutely delicious! I found her cauliflower risotto recipe on Pinterest a while ago and repinned it on my secret “Try soon recipes” board. That’s where I save all the recipes I want to try ASAP! 😀 I changed a few ingredients and added some of my own but all the credit for this wonderful creamy cauliflower risotto recipe goes to her! The whole family loved it 🙂

You should add some fresh chopped parsley in this creamy risotto. I think it will add some extra texture and a fresh taste. The fresh thyme goes great with this creamy cauliflower risotto! Just a few leaves are enough to give it a lovely taste.

Hope you’ll enjoy making this easy, cauliflower risotto recipe. Also, thanks Lindsay for making such a great risotto recipe! 😀

Creamy Cauliflower Risotto with Garlic Thyme and Parmesan vegetarianCreamy Cauliflower Risotto with Garlic Thyme and Parmesan

Yield: 6 servings

Creamy Cauliflower Risotto with Parmesan and Garlic

Risotto cu parmezan si conopida usturoi cimbru Creamy Cauliflower Risotto with Garlic Thyme and Parmesan rice recipe

This creamy cauliflower risotto with parmesan cheese, garlic, and fresh thyme is one of my all-time favorite recipes!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 200g (1 cup) short-grain rice, I used white, but brown is better
  • 625ml (2 ½ cups) vegetable broth or water
  • 120g (1 cup) Parmesan cheese, grated
  • 1 small cauliflower head
  • 2 Tbsps butter
  • 120ml (½ cup) milk
  • 4-5 garlic cloves, mashed
  • sea salt, to taste
  • fresh thyme
  • fresh chopped parsley, optional


  1. In a large saucepan, add butter and let it melt. Add brown rice and stir. Pour veggie broth/water. When it starts boiling, remove from heat and cover with a lid. Let the rice absorb all water.
  2. Remove florets from the cauliflower head and rinse them. Put them in the steamer and steam for 25 minutes. if you don’t have a steamer, you can either boil them (not recommended) or steam them by using a pot and a strainer. You can do this by filling a pot with water, bring it to a boil and put a strainer on top.
  3. Put the florets in the strainer and cover it with a lid. Let the water boil for half an hour. The steam will rise and cook the cauliflower florets. It is best to also chop the florets into small pieces, this way they will cook faster.
  4. Transfer cauliflower florets to a food processor or blender. Puree cauliflower and add milk, grated Parmesan cheese, salt and mashed garlic cloves. Blend until smooth.
  5. Pour the cauliflower cream over the cooked rice and blend them together.
  6. Optional – add fresh chopped parsley.
  7. Serve with fresh thyme leaves on top.

Nutrition Information



Amount Per Serving Calories 116Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 224mgCarbohydrates 12gFiber 1gSugar 2gProtein 4g

I strive to keep the information as accurate as possible but make no warranties regarding its accuracy. I encourage you to make your own calculations using your preferred nutrition calculator.

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Creamy Cauliflower Risotto with Garlic Thyme and Parmesan easy quick

Creamy Cauliflower Risotto with Garlic Thyme and Parmesan recipe

Look at this creamy cheese goodness! It melts in your mouth and it is full of wonderful flavours!

Creamy Cauliflower Risotto with Garlic Thyme and Parmesan fresh


Monday 3rd of December 2018

Parmesan is not vegan. It contains rennet, an enzyme from cows' stomachs.

Ruxandra Micu

Thursday 6th of December 2018

Hi, Cat! This recipe is not vegan. I never said it was vegan. It's an older recipe of mine. Parmesan is not vegan, of course, it contains milk first of all.

Anne Marie

Monday 23rd of July 2018

Never tried using cauliflower for a risotto before but now I'm in love! It's just perfect with garlic... I will make it again soon!


Friday 7th of September 2018

Happy to hear you liked the recipe! :D


Saturday 9th of November 2013

si mie imi place usturoiul foarte foarte mult. l-as manca pe paine, cum s-ar zice :)

am facut risottoul! n-am mai pus ceva spicy si am inlocuit parmezanul cu cascaval normal, orezul alb cu cel integral + am adaugat si niste morcov si telina pasate din supa de legume. OAU! Pasta de conopida e atat de creamy si contrasteaza un pic cu orezul pe care l-am lasat putin mai tare (desi pana maine dimineata cred ca mai absoarbe din compozitie), incat as manca acu'la 11 noaptea o farfurie intreaga :D


Sunday 10th of November 2013

Ma bucur tare mult ca ti-a placut! :D Asa l-am facut si eu, orezul mai era inca f putin tare si a iesit super combinatia de texturi. Mai am o conopida, cred ca o sa repet reteta zilele astea :D


Sunday 3rd of November 2013

reteta asta o adaug pe to-do list :D. dar oare nu merge si un pic spicy?


Monday 4th of November 2013

Pai mie mi-a iesit un pic mai spicy de la usturoi. Eu sunt maniaca cu usturoiul :D Am nimerit unul mai iute si a mers la fix. Nu stiu cum ar fi.. poate cu niste pudra de ardei iute? Daca incerci, sa imi spui cum ti-a iesit! :D

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