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Photo for - Creamy Cauliflower Risotto

Creamy Cauliflower Risotto

Cauliflower replaces traditional arborio rice with surprisingly delicious results in this elegant side dish or meatless entrée.

  • Yields: 4 to 6 servings
  • Preparation: 40 minutes



  1. Trim cauliflower and separate into florets. Working in batches as needed, pulse florets in a food processor until it resembles rice. Set aside.
  2. Melt butter in a large skillet set over medium heat. Add onion, garlic, thyme, salt and pepper. Cook, stirring often, until onions are translucent.
  3. Stir in cauliflower, broth and wine; bring to a simmer. Simmer, uncovered, for 18 to 20 minutes (or until cauliflower is tender and most of the liquids are absorbed). Reduce the heat to low and add sour cream; stirring until smooth and creamy. Remove from the heat; stir in Parmesan cheese and parsley. Adjust seasonings to taste.
  • Cauliflower Risotto can be made ahead and transferred to an 8-cup (2 L) baking dish. Sprinkle top with a little extra Parmesan cheese. Warm in a 350°F (180°C) oven for 15 to 20 minutes or until warmed through.
  • This risotto can be made with Gay Lea Lactose Free Sour Cream. For those who cannot tolerate regular Parmesan cheese, omit or use a lactose-free variety.
Photo of - Creamy Cauliflower Risotto