Cauliflower Risotto
Prep time
Cook time
Total time
Recipe type: Salad
Serves: serves 6
  • 1 whole head (approx. 800g) cauliflower
  • 4 slices bacon – diced
  • 1 onion – diced
  • 3 cloves garlic – minced
  • 100 g mushroom (I’m using shimeiji mushrooms)
  • unsalted butter / olive oil
  • ¼ cup (60g) chicken stock
  • ¼ cup (60 g) whipping cream
  • Parmesan cheese - grated
  • Salt & pepper to taste
  1. Cut the cauliflower florets off the stem and place them into a food processor.
  2. Pulse into coarse crumbs that resemble the size of rice.
  3. In a large pan, heat 2 tbsp olive oil and add in cauliflower rice.
  4. Season with either a stock cube or some salt and pepper and add in chicken stock. Cover and cook for 5 – 7 mins, stirring occasionally until they are tender.
  5. The cauliflower rice is done. I used only half of it for this recipe and kept the rest in the fridge.
  6. In a large pan, add in 1 tsp oil and cook the bacon until crispy. Set aside.
  7. In the same pan, add in 1 knob of butter or 1 tbsp olive oil. Saute the onions until translucent and add in minced garlic. Be careful not to burn the garlic.
  8. Add in mushroom and season with some salt and pepper. I’m using 1 tsp of Knorr’s Hao Chi seasoning powder.
  9. Add in 2 cups cauliflower rice and a splash of water/stock and mix evenly. As the rice is already cooked, you’ll just need to toss the ingredients together.
  10. Pour in whipping cream and the reserved bacon.
  11. Turn off heat and add in desired amount of grated parmesan cheese.
  12. Serve warm.
Recipe by Bear Naked Food at