Creamy Garlic Shrimp Cauliflower Rice Risotto in only 10 minutes! Life saver right?
Ever just wanted to face-plant a plate of really rich, indulgent and fattening food….but your hips and every fat cell in your body screams at you, begging you to stop? That was me. Over the weekend. My whole family decided to over-indulge themselves in the creamiest, most sinful looking plates of risotto, I just about cried. Instead of feeling sorry for myself, I made this.
The creamiest, low carb, good for you risotto that took 10 minutes to make. From scratch. And all in one pan (of course).
Cry no more low carbers…or weight watcher’ers.
It all starts with a head of cauliflower. Blitzed and pulverised into the perfect ‘rice.’
Continues with prawns (or shrimp) seared in garlic butter.
And completed with cauliflower, cream, wine and lemon juice. In less than half the time it takes to make a normal Risotto….you can face-plant away at the cheap cost of zero guilt.
My family were trying….I said trying to take my food off of me after this.
Did I let them? Ummm no. Go cry in your Risotto blows while I enjoy my ‘diet food’ that doesn’t taste like ‘diet food.’
Creamy Garlic Shrimp Cauliflower Rice Risotto
- 1 large cauliflower , leaves and stalk removed, chopped into florets
- 400 g | 14oz prawns (shrimp), peeled, tails intact
- 2 tablespoons butter
- 4 cloves garlic , crushed
- Juice of 1/2 a lemon
- 1 tablespoon olive oil (coconut oil)
- 1 cup (250ml) cream
- 1/4 cup dry white wine
- 1/3 cup grated parmesan cheese
- Salt to taste (about 1-2 teaspoons)
- 2 tablespoons parsley , finely chopped
- Cracked pepper
- Lemon wedges to serve
- In a blender (or food processor) add 1 cup of cauliflower florets at a time (working in batches) and pulse each batch quickly about 3-5 times or until the cauliflower is the same consistency of rice. Transfer to a large bowl and repeat with remaining cauliflower until all done.
- Melt butter in a large pan or skillet over medium heat. Add prawns (shrimp) and sear them while stirring them occasionally until they just start to change in colour. Add garlic and lemon juice and fry for an additional minute. Add the oil and the cauliflower 'rice' to the pan, and fry for a few minutes until glossy and coated in all of the pan flavours. Stir through the cream, wine and cheese. Season with salt; reduce heat to low, cover the pan and cook while stirring occasionally until cauliflower is creamy and tender (about 6-8 minutes).
- Serve with parsley, pepper, lemon wedges and top with additional cheese if you like.
Hi! Did you use the dry grated Parmesan cheese or fresh grated Parmesan cheese? Also, what type of dry wine did you use? Thank you!
OMG, just started a low carb diet and Enjoyed this just as much as a pasta / prawn dinner. Fabulous.
YAY!! That is awesome! Way to go!
Margie Gross says
Recipe not giving directions
Thank you for letting me know! I am so sorry that the recipe went missing! My site had a malfunction for a period of time today and we are just getting things up and running. I apologize for the problem and how long it took. Thank you for your patience and following along with me! If you have any other questions or concerns please email me and I would love to help in any way that I can. XOXO Here is the Creamy Garlic Shrimp Cauliflower Rice Risotto recipe: https://cafedelites.com/creamy-garlic-shrimp-cauliflower-rice-risotto/.
This was amazing! Our sauce was a little watery/runny, but the flavors were fantastic. We are new to working with cauliflower rice, so it may have been user error. (Some recipes say to squeeze it in a towel to remove moisture?) Will definitely make this again soon. Thanks for the recipe!
Grite Storm says
Hello Karina, I found you by googling ‘cauliflower risotto’. Your recipe is awesome! I made it last night and hubby and I both absolutely loved it.
We are low-carbers and thermomix owners, so I will post this recipe (with credentials of course) on the LCHF Thermo foodies Facebook page, which I follow, so that they can come up with a Thermomix conversion. I hope this brings you a lot of new followers!
Can I replace the cream with something else? When it’s straight milk, my stomach is not very happy lol or something with little less fat?
Hi Staella! You can try reduced fat coconut milk for a diary free option 🙂
I loved the Warm chicken and Lentil stew so will give this one a try
I hope you enjoy this one Mazza!
Hi, I already love the recipe, it seems the most delicious thing I could taste and I’m very certain both mine and my family’s tastebuds willl be forever grateful.
I just have a small question, if I changed the shrimp for chicken, would it still work? (I haven’t had the time to go buy shrimp, and I have enough chicken for three days)
Hi Diana. Thank you! Yes chicken should be fine for this!
Follow Up Comment – I took the leftovers for lunch to office the next day, and my team finished my entire lunch :D. one person even asked me for the recipe.:P
That’s so awesome Raumali! I’m so happy to hear!
First recipe I tried from your blog. And the most delicious dish I have cooked till date. I did tweak it a little according to my tastes but yummmm…..
This sounds and looks to good to be true…definitely trying this one. Yum to everything in it!
Yay I hope you do Wendy! Thank you! It was a winner over here…I’m hooping you’ll love it as much as we did!
HA! No more nay-sayers in your family, eh? You had me at wine & parm.
It does look really good! I like how the cauliflower looks like it gets a bit crisp. Is that so?
Yes it does! It crisps a little before adding in the cream, and then just softens on the inside. So hard to explain! But I’m glad you can see it through the photos 🙂
This is perfect! I’m eating lower carb, and the fact that this takes less time than real risotto is just as appealing!
Thanks Rachel! Risotto for the win. Especially a low carb one 😉
Lilybel Brito says
Omg I can’t! I am for sure making this ??
Ps: Made the Hazelnut Brownies last week and they didn’t last a full 24hrs. My whole family loooooved them! Thank you!!!
Yaaaay you tried the brownies! That’s AWESOME! I hope you enjoy this one too! And you’re welcome Lilybel!