This cauliflower risotto is super easy to make, packed with flavor and savory goodies! Bacon, mushrooms, and a creamy sauce make this side dish one you’ll want again and again! It’s dairy-free, paleo, keto friendly and Whole30 compliant.
I think I officially like cauliflower rice more than actual rice at this point, guys. To be honest though, I was never a huge rice fan in the first place, so “switching” over to cauliflower rice never even seemed like something so important for me to do.
For me, sweet potatoes and plantains always took center stage as my side dish of choice. Aside from my beloved kale and Brussels sprouts, of course.
But let’s fast forward a bit to the present. I’ve been experimenting with more low carb/keto recipes and along with that has come boatloads of cauliflower rice. And it’s been pretty amazing, actually, to experiment with something new and figure out all the ways to make it extra yummy!
A few of my favorites include my Mexican Fried Cauliflower Rice, Breakfast Fried Cauliflower Rice and Instant Pot Stuffed Pepper Soup. Who knew cauliflower could add so much to my life?
I mean, if you’re a cauliflower lover and have been making everything from pizza crust to rice to smoothies to cheese with it for years, then I’m sure you know the answer.
But, for the rest of us, here I am to tell you – cauliflower rice can actually be delicious and today’s recipe is just another example that’s sure to become a favorite!
Cauliflower risotto with bacon and mushrooms. Simple, genuinely easy to make (and fast!) and seriously hits the spot!
Sure, it’s a side dish, but it’s truly filling enough to be a meal if you want it to be. In fact, it was hard for me NOT to eat all 6 servings right after making it. That good – I’m telling you.
The method itself is easy. We cook the bacon first, and then use some of the rendered bacon fat to sauté the onions, garlic, and mushrooms. Next comes the cauliflower rice – which I buy already “riced” to make things easy for myself.
Then we add in broth, coconut cream, seasonings, and nutritional yeast to make a creamy sauce. The nutritional yeast can be replaced with parmesan cheese if you’re okay with dairy and keeping this keto rather than Whole30.
Everything cooks just a bit more, the bacon goes back in, and then the risotto is done – that’s it! The result is comforting and sooo tasty. I would say this is a kid friendly one too, as long as your kids are a least a little bit accepting of cauliflower rice! Mine are split – it’s a work in progress.
I hope you’re ready for a serious “treat” of a side dish! Grab that cauli rice, some good bacon, and perhaps an apron (for the bacon fat!) and let’s make the best paleo cauliflower risotto!
Cauliflower Risotto with Bacon and Mushrooms {Paleo, Whole30, Keto}
Cauliflower Risotto with Bacon and Mushrooms (Paleo, Keto, Whole30)
Ingredients
- 12 oz cauliflower rice I bought this in a bag, fresh
- 10 slices nitrate free bacon sugar free for Whole30, cut into bite size pieces
- 3 tbsp reserved bacon fat or other cooking fat
- 8 oz container white mushrooms sliced thin
- 1 med onion chopped
- 4 cloves garlic minced
- Sea salt and black pepper to taste for veggies
- 1/4 cup coconut cream
- 1/4 cup chicken bone broth
- 2 tbsp nutritional yeast optional OR 1/4 cup grated Parmesan cheese (if dairy is okay)
- Sea salt and black pepper to taste
- Crushed red pepper optional
- Fresh minced parsley for garnish
Instructions
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Heat a large skillet over medium high heat. Add the bacon pieces and cook until crisp, remove with slotted spoon to drain on paper towels.
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Reserve 3 tbsp of the bacon fat and lower heat to medium. Add the onions and mushrooms and stir to coat, cook 2 minutes until softened, then add garlic and sprinkle mixture with salt and pepper. Stir and cook another 2 minutes or until garlic is soft and fragrant.
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Add the cauliflower, broth, and coconut cream and stir to combine. Sprinkle with salt and pepper to taste (you can add more at the end.). Cook 5 mins, stirring occasionally, until cauliflower rice is mostly soft.
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Add nutritional yeast or Parmesan, stir, and cook another 2 minutes or until creamy and heated through. Remove from heat and stir in the bacon, sprinkle with sea salt and pepper if desired and crushed red pepper. Garnish with parsley to serve. Store leftovers in an airtight container in the fridge for 3 days. Enjoy!
Nutrition
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Want More Paleo and Keto Cauliflower Recipes? Try One of These!
Mexican Cauliflower Fried Rice
Breakfast Cauliflower Fried Rice
Chicken Bacon Broccoli “Rice” Casserole
Instant Pot Chicken “Rice” Soup
Stuffed Pepper Soup in the Instant Pot
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