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Three Cheese Cauliflower Risotto
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Three Cheese Cauliflower Risotto takes the time-consuming stirring out of risotto, cauliflower rice makes it healthier and three cheeses make a silky sauce. 

Course: Main Course, Side Dish
Servings: 4
Author: Gwynn Galvin
  • ¼ cup butter
  • ¼ cup minced shallots
  • 1/4 tsp. kosher salt
  • ¼ tsp. cracked black pepper
  • 4 cups cauliflower rice, 16 ounces
  • 1 (12 ounces) can 2% evaporated milk
  • ½ cup grated Parmesan
  • ½ cup shredded sharp cheddar
  • ½ cup shredded Asiago
  • 1/4 cup chopped sundried tomatoes
  • 1 Tbs. chopped fresh basil, optional
  1. Melt butter in saucepot over medium-high heat. Cook shallots, kosher salt and pepper until just tender.
  2. Add cauliflower rice and ¼ cup water. Cover and cook 10 minutes until cauliflower rice is softened.
  3. Add evaporated milk and bring to a boil.
  4. Reduce heat to medium and stir in cheeses until a sauce forms. Stir in sundried tomatoes and cook until heated through.
  5. Stir in fresh basil, if desired.
Recipe Notes

Makes 4 cups.
Main Dish: Makes 4 servings (1 cup per serving).
Side Dish: Makes 8 side dish servings (1/2 cup per serving)