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cauliflower risotto in a white bowl with a spoon
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5 from 2 votes

Leek and Mushroom Cauliflower Risotto

Creamy and delicious cauliflower risotto made with leeks and mushrooms. A perfect low carb side dish.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: French
Keyword: gluten free, recipe for cauliflower risotto
Servings: 4 Servings


  • 1 head of cauliflower
  • 4 Tbsp Butter
  • 2 Leeks , Cleaned and tough green parts trimmed
  • 8 oz Baby Bella Mushrooms , sliced
  • 1 cup Shredded Parmesan Cheese
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • salt and pepper to taste


  • Cut cauliflower into florets and put into a food processor. Pulse until the cauliflower resembles rice
  • Cut each leek in half lengthwise, then cut into 1/4 inch pieces.
  • Add 2 Tbsp butter, leeks and some salt to a skillet and sauté over medium for 5 minutes
  • Add mushrooms to skillet and sauté for 5 minutes more or until soft
  • Remove veggies from pan
  • Add cauliflower, 2 tbsp of butter, and salt to skillet over medium heat. Stir together and cover with a lid. Let cook until soft, about 8 minutes, stirring occasionally.
  • Stir parmesan, broth, and cream into cauliflower
  • add sautéed veggies and stir to combine.
  • Season to taste