Riced cauliflower risotto recipe

Cauliflower Rice Risotto with Mushrooms (Vegan, Dairy-Free)

Course: Side Dish
Cuisine: Italian
Keyword: cauliflower rice risotto, cauliflower risotto, riced caulifower risotto
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 139kcal
Author: Lisa MarcAurele
A paleo friendly riced cauliflower risotto with mushrooms that vegan and low carb. It's a simple side dish for any keto meal. 
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  • Over medium high heat, melt coconut oil in a large skillet. Then add garlic and cook until fragrant and slightly golden.
  • Add mushrooms and sautée until tender and lightly browned, about 4-5 minutes. 
  • Add in the riced cauliflower and stir until well blended with the mushrooms.
  • Stir in the coconut cream and nutritional yeast until heated. Remove from heat, garnish with parsley and serve.



Butter, ghee, or cooking oil can be used in place of the butter flavored coconut oil.
Heavy cream can be used instead of the coconut cream and cheese can be used in place of the nutritional yeast if dairy-free and vegan is not needed.
This low carb side dish can easily be made into a meal by adding in meat like beef, chicken, pork, or shrimp. Vegan meat substitutes work well too.


Serving: 0.5cup | Calories: 139kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 10g | Cholesterol: 0mg | Sodium: 30mg | Potassium: 427mg | Fiber: 2g | Sugar: 2g | Vitamin C: 47.4mg | Calcium: 25mg | Iron: 1mg

Additional Info

Net Carbs: 5 g | % Carbs: 15.3 % | % Protein: 9.2 % | % Fat: 75.6 %

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