Skip to main content Skip to header navigation

GF Friday: Cauliflower cream risotto is gluten-free comfort food

Risotto has a special place in my heart as the comforting winter meal my mom makes on special occasions. Hers is always the same: Arborio rice, saffron, sweet Italian sausage and lots and lots of fresh Parmesan cheese. It’s pretty much the creamiest bowl of delicious decadence you can possibly eat, and while I enjoy it the few times a year we eat it, it’s definitely not the healthiest meal around.

This risotto, although not even a “real” risotto because the method isn’t the same at all, brings all that creamy comfort to your plate just minus a clogged artery or two. Win-win.

Quickly boiled cauliflower is turned into a creamy sauce with garlic and sun-dried tomatoes and then tossed with cooked brown rice. It’s the perfect way to indulge while still keeping to your New Year’s resolution.

Cauliflower cream risotto with sun-dried tomatoes recipe

This nontraditional risotto recipe brings all the creamy comfort of the rice dish without any of the guilt.

Serves 4

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes


  • 1 cup brown rice
  • 2 cups water
  • 5 cups cauliflower florets (about 1/2 a large head cauliflower)
  • 1/2 cup milk
  • Salt and pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup sun-dried tomatoes, thinly sliced
  • 2 large garlic cloves, minced
  • Chopped fresh herbs, for garnish


  1. In a saucepot, combine the rice and water. Bring to a boil, cover, lower to a simmer, and cook until the water is completely absorbed by the rice. Set aside.
  2. While the rice cooks, bring a large pot of water to a boil. Add the cauliflower, and cook for about 7 to 10 minutes, until fork tender. Drain the cauliflower, and place it into a blender or food processor.
  3. Add the milk, salt and pepper, and blend the cauliflower until smooth.
  4. To a large skillet over medium heat, add the butter and olive oil. Once they have melted, add the garlic and sun-dried tomatoes, and cook for about 3 minutes.
  5. Add the cooked rice to the skillet, and pour the cauliflower cream on top. Stir to combine, and garnish with chopped herbs.

For tons of great recipes, like our I page on Facebook.

More risotto recipes

Lemon ricotta risotto
Sausage risotto
Cheesy butternut squash risotto

Leave a Comment