Jamie Oliver Cauliflower Risotto

Let me tell you: this Jamie Oliver Cauliflower Risotto knocked me sideways the first time I made it. Creamy without being heavy, rich but still clean somehow, like slipping into your comfiest clothes after a long day—but for your mouth. I wasn’t even trying to be healthy, I just had a head of cauliflower sitting around and not a grain of Arborio rice in sight. So I gave it a go. And wow. Inspired by Jamie Oliver, of course.

Ingredients You’ll Need

For the actual risotto part:

• 3 big spoonfuls of butter (yes, real butter. This isn’t the time for pretending)
• 1 shallot, minced up small
• 1 garlic clove, crushed till it gives in
• About 16 oz of riced cauliflower (I blitzed a whole head in the food processor. Took maybe 30 seconds.)
• Half a cup of heavy cream (or something close, if that’s what you’ve got)
• A good handful of grated Parmesan. I didn’t measure. Probably about a cup.
• Salt and pepper—just go easy on the salt; cheese has your back there
• A scatter of fresh parsley, chopped. Optional, but worth it

How To Make Jamie Oliver Cauliflower Risotto

1. Started by melting the butter in my biggest skillet. It foamed up like a little butter storm and smelled unreal. Then in went the shallots. Three minutes later, they were soft and sweet-smelling—like the start of something comforting. Garlic followed, sizzling fast, almost too fast. Don’t walk away at this part. Blink and it’s burned.
2. Then I dumped in the cauliflower. It hissed, like it knew it wasn’t rice and was trying to prove itself. Stirred it around a bit, let it soften. Took maybe 10 minutes? You’ll know. It stops being raw and starts being risotto-ish. You’ll see steam. Maybe smell something almost nutty.
3. Next came the cream and Parmesan. Thick, rich, kind of outrageous. I stirred and stirred until everything melted into this dreamy texture—thicker than soup, looser than mashed potatoes. Just… right.
4. Threw in the parsley at the very end. That’s when it started looking like real food, not just a kitchen experiment.

Why I Love This Recipe

I didn’t expect to love this. I thought I’d miss the rice, honestly. But the cauliflower holds up. It’s got this softness without going limp. There’s a warmth to it. A kind of gentle chew. I made it for just the two of us, but it could’ve fed four. Or one person who’s having a week. It reheats like a dream too.

Recipe Tip

• Don’t use frozen cauliflower unless you want a puddle. Fresh is king here.
• Parmesan is salty. Like, surprisingly so. Taste before you reach for more salt.
• Want to switch it up? Try thyme. Or rosemary. Something earthy.
• If you don’t have heavy cream, whole milk or even half-and-half can work. Just simmer it longer.
• Add crispy mushrooms on top. Or bacon. Or leftover chicken. Or nothing at all.

How To Store Jamie Oliver Cauliflower Risotto

• Room temp: Not for long. This isn’t something you leave out and forget about.
• Fridge: Yep. Into a lidded container it went, good for three days. Still tasted great on day three.
• Freezer: I did it. Portion it first. Label it. It’ll keep for about three months, maybe a bit more if you’re lucky.
• To reheat: on the stove, low and slow. A splash of water or broth helps bring it back. Microwave also works—cover it, stir once or twice. Don’t just nuke it and walk away.

Let’s Answer a Few Questions

Can I make it vegan?
Sure. Vegan butter, a good plant-based cream, and that nutty fake Parmesan. Done.

What’s the best way to rice cauliflower?
Food processor. Quick pulses. Or use a grater, but you’ll need patience.

Can I throw in extras?
Please do. Peas, spinach, even roasted squash. It’s not precious.

It turned out watery. What happened?
Too much moisture, not enough cooking. Give it time to reduce. Cauliflower holds water like a sponge.

Frozen cauliflower: yay or nay?
You can use it… if you thaw and squeeze the life out of it first.

Nutrition Facts:

• Calories: 300
• Carbs: 15g
• Protein: 12g
• Fat: 20g
• Sugar: 2g
• Fiber: 3g
• Sodium: 600mg

Try More Recipes:

• Jamie Oliver Beef Stroganoff 15 Minute Meals
• Jamie Oliver Beef Stroganoff
• Jamie Oliver Thai Fish Cakes