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If you are looking for a quick and comforting dish, this Instant Pot cauliflower risotto is so tasty and healthy and takes less than 30 minutes to make! The scent of sautéed mushrooms and garlic will fill your kitchen with the most incredible aroma, and that first creamy bite will make you forget you’re eating a grain-free version of traditional risotto. This delicious cauliflower risotto is a great way to enjoy comfort food while keeping things healthy!
Why You’ll Love This Cauliflower Risotto Recipe
Growing up in a Korean-American household, rice was our staple, but Italian traditional risotto offered a creamy twist I fell in love with at first bite. I created this cauliflower rice risotto that delivers all the comfort without white rice.
Mushrooms are the star supporting ingredient here. Mushrooms are “medicine food,” and science agrees—they’re packed with immune-boosting properties and add delicious flavor to this low-carb risotto. I love making this easy recipe with fresh riced cauliflower which is another veggie superfood!
What I love most is how quickly it comes together in a large skillet or the Instant Pot. As a busy mom juggling school drop-offs and activities, I need easy recipes that don’t sacrifice flavor. A little bit of olive oil, minced garlic, and you’re on your way to a healthy risotto that’s perfect for any weeknight. If you fall in love with cauliflower this lemon turmeric roasted cauliflower is another great dish to try.
Ingredients You’ll Need
This cauliflower risotto uses simple, nourishing ingredients to create a dish that’s both comforting and healing:
- Fresh cauliflower: You’ll need 1 medium head or 4-5 cups of fresh riced cauliflower. Using fresh cauliflower florets gives the best texture for mimicking white rice in this recipe.
- Olive oil or ghee: I typically reach for olive oil or ghee for its rich flavor, but coconut oil works beautifully for strict AIP or if you’re sensitive to dairy.
- Onion and garlic: These aromatics create that beautiful foundation. The minced garlic adds depth that develops as it cooks over medium heat.
- Shiitake, cremini, or white mushrooms: I prefer shiitake for a cauliflower mushroom risotto, but any variety works based on your personal preferences.
- White wine (optional, omit for Whole30): A splash adds authentic flavor but is completely optional.
- Coconut aminos: This is my go-to soy-free alternative that adds a wonderful savory depth with a touch of sweetness.
- Full-fat coconut milk: The secret to creating that luxurious, creamy texture that makes traditional risotto so beloved.
- Bone broth or chicken broth: I love using homemade bone broth for the added nutrient boost. For a vegetarian option, use veggie broth.
- Nutritional yeast: Creates that wonderful cheesy flavor without any parmesan cheese—perfect for dairy-free versions.
- Tapioca starch: Just a little bit helps thicken the sauce to create that authentic, velvety risotto consistency.
- Sea salt and black pepper: Enhance all the flavors. Start with the amount in the recipe and adjust to taste. (Omit black pepper for strict AIP.)
- Fresh herbs: Fresh parsley or other fresh herbs brighten everything up and add beautiful color contrast.
If you’re looking for more ways to enjoy cauliflower, check out my Mediterranean cauliflower couscous salad or broccoli cauliflower salad.
How to Make This Cauliflower Risotto
Prep the Cauliflower
Step 1: Remove the leaves off the cauliflower and cut off the florets from the roots.
Step 2: Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into small pieces the size of white rice. (This is a great step to prep ahead of time or get the kids involved with!)
Instant Pot Method
Step 3: Add ghee or coconut oil to the Instant Pot and set it to “Sauté.” Let it heat for 5 minutes and make sure to coat the bottom of the pan.
Step 4: Add onion, mushrooms, and garlic and cook stirring for 7 minutes over medium heat, until the mushrooms have sweat and are tender.
Step 5: Add coconut aminos, and stir cooking for 2 minutes until the vegetables are browned. Turn off the Instant Pot.
Step 6: Add cauliflower rice, coconut milk, bone broth, nutritional yeast, and sea salt. Stir everything together.
Step 7: Seal the lid, make sure the pressure valve is set to close, and set the Instant Pot to “Manual” for 2 minutes.
Step 8: Once it finishes to a beep, immediately release the pressure valve and open the lid. You can drain some of the liquid if there’s too much (this depends on how much moisture was in your cauliflower).
Step 9: Sprinkle tapioca starch over the risotto and stir until thickened. Add more salt if desired. Add ground black pepper, if using.
Step 10: Sprinkle with fresh parsley and enjoy!
Stovetop Method
- Step 1: In a large skillet or saucepan over medium-high heat, add ghee or coconut oil.
- Step 2: Add onion, mushrooms, and garlic and cook stirring for 7 minutes, until the mushrooms have sweat and are tender.
- Step 3: Add coconut aminos, and stir cooking for 2 minutes until the vegetables are browned.
- Step 4: Add cauliflower rice, coconut milk, bone broth, nutritional yeast, and sea salt. Stir everything together to combine.
- Step 5: Lower the heat to medium low, then simmer for 10 minutes while stirring occasionally.
- Step 6: Once most of the liquid is absorbed, stir in tapioca starch until thickened.
- Step 7: Remove from heat, then add more salt if desired. Add ground black pepper, if using.
- Step 8: Garnish with fresh parsley and serve warm.
Recipe Tips for Perfect Cauliflower Risotto
- Fresh vs. Frozen Cauliflower Rice: Fresh yields the best texture. If using frozen, drain thoroughly first or you’ll end up with soup instead of risotto (learned this the hard way!).
- Mushroom Varieties: My Korean upbringing taught me to appreciate different mushrooms—each brings its own flavor. A mix of shiitake and cremini creates amazing depth.
- Make it Extra Creamy: For non-paleo occasions, add a splash of heavy cream at the end. For dairy-free, an extra spoonful of coconut cream works beautifully.
- Brightness Boost: A squeeze of lemon juice or lemon zest brightens all the flavors.
- Herb Variations: While parsley is classic, fresh thyme or rosemary adds wonderful complexity.
- Serving Suggestion: Great as a side dish, but makes an excellent main when topped with protein.
- For Special Occasions: A tiny drizzle of truffle oil transforms this into a restaurant-worthy dish!
Storage Tips
- Fridge: Store leftover cauliflower risotto in an airtight container in the fridge for 3-4 days. I often make a double batch specifically for leftovers.
- Reheating: Gently reheat on the stovetop with a splash of broth or water to restore creaminess. The risotto tends to thicken as it sits, so don’t be shy about adding a little liquid when reheating.
- Meal Prep: This dish actually works surprisingly well for meal prep! I portion it into glass containers alongside some protein for easy lunches during the week.
Recipe FAQs
Absolutely! Use coconut oil instead of ghee and let the nutritional yeast provide that cheesy flavor without any actual cheese. I’ve served this to mixed dietary groups and everyone enjoys it regardless of restrictions.
It’s much faster to make and significantly lower in carbs. My Italian neighbor was skeptical until she tried it! The texture is surprisingly similar, especially with the creamy sauce, though slightly lighter than rice-based risotto.
If you’re not strictly paleo or doing Whole30, you can absolutely add 1/4 cup freshly grated parmesan at the end. It melts beautifully into the hot risotto and adds that classic flavor.
If you’re not strictly paleo or doing Whole30, you can absolutely add 1/4 cup freshly grated parmesan at the end. It melts beautifully into the hot risotto and adds that classic flavor.
This cauliflower mushroom risotto has become a family favorite for both busy weeknights and special occasions. My journey to healthier eating hasn’t been about deprivation but finding creative ways to enjoy foods I love while nourishing my body. When I serve this to friends, they’re always shocked to learn it’s made from cauliflower instead of rice.
More Cauliflower Recipes
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Instant Pot Cauliflower Risotto (with Mushrooms)
Ingredients
- 1 medium head of cauliflower, or 4-5 cups of pre-riced fresh or frozen cauliflower
- 1 tbsp ghee, or coconut oil for AIP or dairy sensitivity
- 1 small onion, diced
- 1 lb small shiitake mushrooms, sliced, or cremini or white mushrooms
- 3 garlic cloves, minced
- 2 tbsp coconut aminos
- 1 cup full-fat coconut milk
- 1 cup bone broth, or chicken broth or vegetable broth
- 2 tbsp nutritional yeast
- 1/2 tsp sea salt, or more, to taste
- 2 tbsp tapioca starch
- Ground black pepper, to taste (omit for AIP)
- Chopped parsley, for garnish
Instructions
- Remove the leaves off the cauliflower and cut off the florets from the roots.
- Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice.
Instant Pot Method
- Add ghee or coconut oil to the Instant Pot and set it to “Sauté.” Let it heat for 5 minutes and make sure to coat the bottom of the pan.
- Add onion, mushrooms, and garlic and cook stirring for 7 minutes, until the mushrooms have sweat and are tender.
- Add coconut aminos, and stir cooking for 2 minutes until the vegetables are browned. Turn off the Instant Pot.
- Add cauliflower rice, coconut milk. bone broth, nutritional yeast, and sea salt. Stir everything together.
- Seal the lid, make sure the pressure valve is set to close, and set the Instant Pot to “Manual” for 2 minutes.
- Once it finishes to a beep, immediately release the pressure valve and open the lid. You can drain some of the liquid if there's too much (this depends on how much moisture was in your cauliflower).
- Sprinkle tapioca starch over the risotto and stir until thickened. Add more salt if desired. Add ground black pepper, if using.
- Serve warm, sprinkled with chopped parsley.
Stovetop Method
- In a large saucepan over medium high heat, add ghee or coconut oil.
- Add onion, mushrooms, and garlic and cook stirring for 7 minutes, until the mushrooms have sweat and are tender.
- Add coconut aminos, and stir cooking for 2 minutes until the vegetables are browned.
- Add cauliflower rice, coconut milk. bone broth, nutritional yeast, and sea salt. Stir everything together to combine.
- Lower the heat to medium low, then simmer for 10 minutes while stirring occasionally.
- Once most of the liquid is absorbed, stir in tapioca starch until thickened.
- Remove from heat, then add more salt if desired. Add ground black pepper, if using.
- Serve warm, sprinkled with chopped parsley.
Notes
- Fresh vs. Frozen Cauliflower Rice: Fresh yields the best texture. If using frozen, drain thoroughly first or you’ll end up with soup instead of risotto (learned this the hard way!).
- Mushroom Varieties: My Korean upbringing taught me to appreciate different mushrooms—each brings its own flavor. A mix of shiitake and cremini creates amazing depth.
- Make it Extra Creamy: For non-paleo occasions, add a splash of heavy cream at the end. For dairy-free, an extra spoonful of coconut cream works beautifully.
- Brightness Boost: A squeeze of lemon juice or lemon zest brightens all the flavors.
- Herb Variations: While parsley is classic, fresh thyme or rosemary adds wonderful complexity.
- Serving Suggestion: Great as a side dish, but makes an excellent main when topped with protein.
- For Special Occasions: A tiny drizzle of truffle oil transforms this into a restaurant-worthy dish!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this along with some bacon-wrapped scallops for some dinner guests – super fast to make, and very fancy. Everyone enjoyed this dish – great flavor, especially with the tip to add truffle salt!
That sounds AMAZING. Thank you so much!
I was skeptical of the cauliflower replacing risotto, but this was delicious! Creamy, savory and filling!
Thank you! SO glad you enjoyed it!!