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–+ servings
risotto with cauliflower recipe

Creamy Cauliflower Risotto with Parmesan and Garlic

This creamy cauliflower risotto with Parmesan, garlic, and fresh thyme is pure comfort food, ready in about 30 minutes. The blended steamed cauliflower makes it velvety and rich without any heavy cream.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Choose Serving Size 6

Ingredients 

  • 1 cup short-grain rice I used Arborio
  • 2 ½ cups vegetable broth or water
  • 1 cup Parmesan cheese grated
  • 1 head cauliflower small
  • 2 Tbsp butter
  • ½ cup milk
  • 4 cloves garlic mashed
  • salt to taste
  • fresh thyme
  • fresh parsley chopped, optional

Instructions

  • In a large saucepan, melt the butter. Add the Arborio rice and stir to coat. Pour in the vegetable broth (or water). Once it starts boiling, remove from the heat and cover with a lid. Let the rice absorb all the liquid.
  • Remove the florets from the cauliflower head and rinse them. Place them in a steamer and steam for about 25 minutes. If you don't have a steamer, you can steam them using a pot and a strainer: fill a pot with water, bring it to a boil, and set a strainer on top.
  • Put the florets in the strainer and cover with a lid. Let the water simmer for about 25 minutes so the rising steam cooks the cauliflower through. Chopping the florets into smaller pieces first helps them cook faster.
  • Transfer the cauliflower florets to a food processor or blender. Add the milk, grated Parmesan cheese, salt, and mashed garlic cloves. Blend until smooth.
  • Pour the cauliflower cream over the cooked rice and stir them together.
  • Optional: stir in fresh chopped parsley.
  • Serve with fresh thyme leaves on top.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of milk or broth to loosen the texture. For a vegan version, swap in a plant-based hard cheese, vegan butter, and unsweetened plant milk.