Jul 14 2026
Restaurants›Kid Shelleen's - Trolley Square›Cauliflower Risotto Recipe

Cauliflower Risotto Recipe

Inspired by Kid Shelleen's - Trolley Square
Time40m
Serves4

Make Cauliflower Risotto Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Seasoning

Method

Preparation

  1. 1

    Prepare the Cauliflower

    Remove the leaves and stem from the cauliflower head. Cut the cauliflower into small florets and then pulse in a food processor until it resembles rice or couscous.

  2. 2

    Chop Onion and Garlic

    Finely chop the onion and mince the garlic cloves.

Cooking

  1. 3

    Sauté Aromatics

    In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for another minute.

  2. 4

    Add Arborio Rice

    Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly.

  3. 5

    Incorporate Broth

    Slowly add 1 cup of vegetable broth to the rice, stirring continuously until absorbed. Repeat this process, adding broth one cup at a time, until the rice is creamy and al dente, approximately 20 minutes.

  4. 6

    Add Cauliflower

    In the last 5 minutes of cooking, fold in the processed cauliflower rice. Stir well to combine and allow it to cook until tender.

  5. 7

    Finish with Cheese and Seasoning

    Remove from heat and stir in the Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.

Garnishing

  1. 8

    Serve

    Serve the cauliflower risotto hot, garnished with freshly chopped parsley on top.

More from Kid Shelleen's - Trolley Square