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.’
Win-win.
Creamy Garlic Shrimp Cauliflower Rice Risotto
Ingredients
- 1 head large cauliflower leaves and stalk removed, chopped into florets
- 14 oz prawns/shrimp peeled, tails intact
- 2 tablespoons butter
- 4 cloves garlic crushed
- ½ medium lemon juiced
- 1 tablespoon olive oil coconut oil
- 1 cup cream
- ¼ cup dry white wine
- â…“ cup grated parmesan cheese
- ½ teaspoon salt to taste about 1-2 teaspoons
- 2 tablespoons parsley finely chopped
- ½ teaspoon cracked pepper
- Lemon wedges to serve
Instructions
- 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.
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!
Staella says
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?
Karina says
Hi Staella! You can try reduced fat coconut milk for a diary free option 🙂
Mazza says
I loved the Warm chicken and Lentil stew so will give this one a try
Karina says
I hope you enjoy this one Mazza!
Diana says
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)
Karina says
Hi Diana. Thank you! Yes chicken should be fine for this!
raumali says
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
Karina says
That’s so awesome Raumali! I’m so happy to hear!
raumali says
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…..
Wendy says
This sounds and looks to good to be true…definitely trying this one. Yum to everything in it!
Karina says
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!
foodyrach says
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?
Karina says
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 🙂
Rachel says
This is perfect! I’m eating lower carb, and the fact that this takes less time than real risotto is just as appealing!
Karina says
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!!!
Karina says
Yaaaay you tried the brownies! That’s AWESOME! I hope you enjoy this one too! And you’re welcome Lilybel!