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Cauliflower risotto with spinach served
Healthy and creamy cauliflower risotto with fresh spinach

Creamy Cauliflower Risotto with Spinach

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
The creaminess of classic risotto comes from starch released by rice. Since cauliflower has no starch, we cheat a little here: the emulsion of butter, cheese, and reduced broth creates that silky sauce that coats the crunchy cauliflower grains.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Modern / Low-Carb

Ingredients

Equipment Needed

  • Food processor or box grater
  • Wide pan or skillet
  • Wooden spoon

Allergen Information

⚠️ Milk (butter, cheese)

Instructions

1 ✓

Separate cauliflower into florets and pulse in a food processor to rice-sized grains (or grate).

Tip: Don't over-process into a mush. The goal is to mimic rice texture.
2 ✓

Finely chop the onion. Heat oil and sauté onion until translucent, adding minced garlic at the end.

Tip: The base (sofrito) doesn't need to brown, just soften to bring out sweetness.
3 ✓

Add cauliflower rice and sauté for 2-3 minutes until slightly nutty smelling.

Tip: Dry toasting deepens flavors and removes some moisture.
4 ✓

Pour in half the broth. Cook over medium heat until evaporated. Repeat until cauliflower is tender but still 'al dente' (approx 10 mins).

Tip: Cauliflower cooks much faster than rice! Be careful not to overcook.
5 ✓

Stir in spinach and let wilt for 1 minute. Remove from heat.

Tip: Residual heat is enough for the spinach.
6 ✓

Stir in cold butter and Parmesan.

Tip: The 'mantecatura' phase: cold fat forms an emulsion with remaining cooking liquid, creating a creamy sauce texture without cream.

Recipe FAQ

Why did it turn out watery?
Cauliflower doesn't absorb liquid like rice. Only add as much liquid as it cooks away, or boil off excess at high heat at the end.

Ingredients

  • 1 large head Cauliflower
  • 5 oz Fresh Baby Spinach
  • 1 medium Red Onion
  • 2 cloves Garlic
  • 2 tbsp Butter (cold)
  • 1/2 cup Grated Parmesan Cheese
  • 1 1/4 cups Vegetable Broth
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Pepper
  • 2 tbsp Chopped Parsley