This Cauliflower Keto Risotto with Italian sausage and summer veggies is a big hit with the family and super easy to make in under 30 minutes.
This Low carb side dish is packed with veggies but doesn’t lack in the flavor department one bit.
The Italian sausage flavors the entire skillet along with the sautéed veggies and parmesan cheese.
Cauliflower Keto Risotto Recipe
I promise you this’ll not be a bland cauliflower recipe. When you start with Italian sausage and you finish with parmesan cheese you know its gonna taste good.
Ingredient List
- Cauliflower– Fresh Grated Works best but you can use the frozen bags in a pinch
- Onion– Red or yellow onions both work or scallions to reduce the carbs
- Garlic- Fresh diced or minced jar. Foundation of Italian recipes
- Zucchini- Adds volume to the recipe without many calories
- Squash– Same as zucchini, squash is great for adding low calorie volume
- Red Bell Pepper– Red bell peppers tend to be slightly sweeter, green pepper is fine as well
- Banana Pepper Rings– Adds a slightly spicy kick and briny flavor.
- Italian Sausage– If you like a kick use spicy Italian sausage
- Italian Seasoning– fresh basil, oregano and parsley is best or use dried
- Heavy Cream– Adds richness and helps thicken the risotto
- Parmesan Cheese– Adds a slightly nutty flavor and also helps thicken the sauce
- Lemon Pepper– Adds a lemony freshness and pepper kick
- Kosher Salt– SEASON YOUR FOOD
- Nutmeg- Optional ingredient but adds balance to cream sauces
for exact amounts see printable recipe card below
Instructions
- In a large cast iron skillet sauté ground Italian sausage in a skillet breaking up the sausage into even sized pieces.
- Once the sausage is about half way cooked after about 3 minutes add the minced garlic and diced onion. Continue cooking until onions are softened.
- Next add the diced zucchini, squash, banana pepper rings and red bell peppers cooking for about 3 minutes and then add in the riced cauliflower. Continue to stir incorporating all of the veggies together.
- Season the risotto with salt, lemon pepper, nutmeg and dried Italian seasoning. If using fresh herbs wait until the end.
- Once cauliflower is slightly softened and most of the water has evaporated from the skillet add the heavy cream and reduce by half. Should take about 2-3 minutes
- Finally add in the parmesan cheese and fresh herbs stirring until risotto thickens up. Let the cauliflower risotto cool for about 5 minutes before serving.
What to Serve with Cauliflower Keto Risotto
As you can see I served this risotto with a smoked half chicken that I prepared on my pellet grill.
Shrimp, Steak or a nice pork loin are also great options to go along with the cauliflower risotto.
Pro Tips and Variations
Cauliflower: If you can its best to rice your own cauliflower using a box grater or food processor. You can even find raw riced cauliflower at some grocery stores. If you use frozen add it at the end after you have made the cream sauce and stir it in just long enough to warm it up.
Storage: The Cauliflower Keto Risotto will last 4-5 days in a sealed container in the fridge, I don’t recommend freezing this recipe.
Reheating: Honestly the microwave is the easiest and best way to reheat this dish. Heat it up in a microwave safe container for 1 minute stir and then microwave 1-2 more minutes until hot.
Veggies: I had zucchini and squash but feel free to add any veggies you like. This is a great recipe for cleaning g out the fridge. Use asparagus, mushrooms, tomatoes or any veggies you have to use up
Frequently Asked Questions
If you don’t like pork you could use a turkey or chicken sausage. You can also substitute shrimp or diced chicken for a lighter version of this Cauliflower Keto Risotto.
Sure, Just skip the heavy cream and parmesan, you might want to add a sizzle of olive oil if the risotto seems dry. Nutritional yeast can be used to add a nutty parmesan cheese flavor as well.
You can quarter a head of cauliflower and use the larger side of a box grater to make the rice or you can rough chop it using a knife until you have rice size pieces. You can also use a food processor, break up the cauliflower into florets and in small batches pulse the food processor until you have rice size pieces.
More Keto Recipes
Cauliflower Keto Risotto
Equipment
- 10 inch Cast Iron Skillet
Ingredients
- 4 cups Cauliflower, riced about 1 lage head
- 1 cup Zucchini
- 1 cup Yellow Squash
- 1 tbsp Minced Garlic
- ½ cup Onion diced
- ½ cup Red Bell Pepper diced
- 2 tbsp Bannana Pepper Rings
- 4 oz Italian Sausage ground
- 1 tsp Lemon Pepper
- ½ tsp Kosher Salt
- 1 tsp Italian Seasoning or 1 tbsp fresh chopped herbs
- ⅛ tsp Nutmeg Optional
- ⅓ cup Heavy Cream
- 3 tbsp Parmesan Grated
Instructions
- In a large cast iron skillet sauté ground Italian sausage in a skillet breaking up the sausage into even sized pieces.
- Once the sausage is about half way cooked after about 3 minutes add the minced garlic and diced onion. Continue cooking until onions are softened.
- Next add the diced zucchini, squash Bannana Pepper rings and red bell peppers cooking for about 3 minutes and then add in the riced cauliflower. Continue to stir incorporating all of the veggies together.
- Season the risotto with salt, lemon pepper, nutmeg and dried Italian seasoning. If using fresh herbs wait until the end.
- Once cauliflower is slightly softened and most of the water has evaporated from the skillet add the heavy cream and reduce by half. Should take about 2-3 minutes
- Finally add in the parmesan cheese and fresh herbs stirring until risotto thickens up. Let the cauliflower risotto cool for about 5 minutes before serving.
This was delicious! I substituted Tamed Jalapeno Peppers because I didn’t have any Banana peppers. Also used frozen cauliflower rice that I microwaved first. It worked out great!
those sound like solid substitutions. glad you enjoyed it and thanks for leaving a review!!