This traditional creamy Risotto Al Cavolfiore recipe made with cauliflower, risotto rice, and homemade stock is a comforting Italian specialty. Parmesan adds a rich finish.
Cauliflower is one of my favorite vegetables. I love adding it to soups and salads and even fermenting it. Adding cauliflower to risotto makes the dish lighter while enriched with the vitamins and minerals this vegetable provides. Its high fiber content also makes it great for satisfying hunger.
The Italians discovered this long ago, and this recipe has become one of their traditional dishes. Let’s take a closer look at why it’s so special.
Why you will love this recipe?
- whole-food ingredients, packed with veggies, this recipe fits perfectly into longevity recipes.
- It’s both light and flavorful, and you can easily make it vegan by skipping the butter and pancetta and using vegetable stock.
- It’s also quick to prepare and budget-friendly, making it ideal for any day of the week.
Risotto Al Cavolfiore Ingredients
risotto rice
Arborio or Carnaroli rice is ideal for its high starch content, which creates a creamy texture.
For a low-carb version, you can omit the rice and use only the cauliflower. While it will make a light low-carb dish, it will miss the creamy texture that risotto is known for. This creaminess is from the starch released from the rice. Cauliflower, while nutritious, doesn’t contain enough starch for this creamy effect.
cauliflower
is a star of this dish, use one large or two small cauliflower heads, diced into thumb size florets
onion
finely chopped, red or yellow variety will work. I also added spring onion for a hint of green. You can use garlic, if you like.
broth
Use tasty broth, preferably homemade. It could be vegetables or meat, it doesn’t matter. Some recipes use dry white wine (vino bianco) instead.
parmesan
freshly grated Parmigiano adds richness and umami taste. Grana Padano works too.
butter
adds creaminess, but you can use more olive oil for a dairy-free option.
olive oil
is essential and I would use a high quality extra virgin olive oil for the best result
parsley
A fresh handful of flat parsley is the best, finely chopped. Alternatively, use dried parsley instead.
pancetta (optional)
gives some smoky touch, cut into small cubes
salt and pepper to taste
how to make Cauliflower Risotto
First Step: Sauté the Cauliflower
In a medium pan, combine 1/2 of the butter with olive oil. Sauté cauliflower florets over medium heat until they are soft and golden brown, about 15 minutes.
Second Step: Sauté Pancetta, Onion and Parsley
In a large skillet, heat over medium-high heat. Sauté pancetta, then add finely chopped onion and parsley. Cook until the onion is soft and translucent, about 5 minutes.
Third Step: Add the Rice
Stir in the risotto rice and add a ladle of hot stock. Stir until the stock is absorbed by the rice. Continue adding stock, a ladle at a time, stirring constantly until the rice is al dente for about 10 minutes.
Fourth Step: coarsely chop the cauliflower
Use a food processor to pulse the roasted cauliflower until it’s coarsely chopped, not puréed.
Fifth Step: Combine cauliflower with the risotto
Add the pureed cauliflower to the rice mixture. Continue to cook, adding stock as needed to achieve the desired consistency.
Sixth Step: Add Parmesan
Finish by stirring in the shredded Parmesan cheese and the remaining tablespoon of butter. Taste the risotto with cauliflower and adjust the seasoning with salt and freshly ground pepper. Turn off the heat and allow the risotto to rest for a few minutes.
Note: You can cook the cauliflower instead of frying, but we tested both and sauteéd has better texture and taste.
You don’t need to puree all of the cauliflower—set aside some florets for decoration.
How to Serve Risotto Ai Cavolfiore
To serve the Risotto Al Cavolfiore, spoon it onto warm plates or bowls. Garnish with the reserved sautéed cauliflower florets for added texture and visual appeal. Top with extra grated Parmesan, a drizzle of olive oil, and a sprinkle of fresh parsley.
Serve immediately while warm, and enjoy.
You can also serve it as a side dish with roasted meats like lamb stew, grilled fish, or a fresh salad.
Riso Variations
- Vegan – Omit the butter and Parmesan, using olive oil and a dairy-free cheese substitute for a vegan-friendly version.
- Add Mushrooms – Add sautéed mushrooms to the risotto along with the cauliflower
- add Lemon and Herb – shred lemon zest and fresh herbs like thyme or basil
- Spicy – Use a pinch of red pepper flakes or finely chopped chili peppers to the risotto for a spicy kick.
How to store Risotto alla Cavolfiore
Allow the risotto to cool to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 2 days.
When reheating, add a splash of broth or water to restore its creamy texture. You can reheat it on the stove over low heat, stirring occasionally, until heated through. While it is best to eat when fresh, you can always reheat it for a quick meal.
Risotto Al Cavolfiore – Italian Cauliflower Risotto
Equipment
- NutriChef Nonstick Cookie Sheet Baking Pan | 2pc Large and Medium Metal Oven Baking Tray – Professional Quality Kitchen Cooking Non-Stick Bake Trays w/ Rimmed Borders, Guaranteed NOT to Wrap
Ingredients
- 300 g Rice short grain, arborio
- 700 g Cauliflower diced
- 2 onion red, diced
- 1 handful parsley fresh, finely chopped
- 1 onion spring, finely chopped
- 2 cups vegetable stock
- 100 g Parmesan cheese shreded
- 4 tbsp olive oil
- 1 knob butter unsalted
- 4 slices pancetta
- salt and pepper to taste
Instructions
- In a medium pan, combine 1/2 of the butter with olive oil. Sauté cauliflower florets over medium heat until they are soft and golden brown, about 15 minutes.
- In a large skillet, heat over medium-high heat. Sauté pancetta, then add finely chopped onion and parsley. Cook until the onion is soft and translucent, about 5 minutes.
- Stir in the risotto rice and add a ladle of hot stock. Stir until the stock is absorbed by the rice. Continue adding stock, a ladle at a time, stirring constantly until the rice is al dente for about 10 minutes.
- Use a food processor to pulse the roasted cauliflower until it’s coarsely chopped.
- Add the pureed cauliflower to the rice mixture. Continue to cook, adding stock as needed to achieve the desired consistency.
- Finish by stirring in the shredded Parmesan cheese and the remaining tablespoon of butter. Taste the risotto with cauliflower and adjust the seasoning with salt and freshly ground pepper. Turn off the heat and allow the risotto to rest for a few minutes.
Notes
- You can cook the cauliflower instead of frying, but we tested both and sauteéd has better texture and taste.
- You don’t need to puree all of the cauliflower—set aside some florets for decoration.
