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Cauliflower Risotto with Roasted Red Peppers and Burrata

This awesome cauliflower risotto is made with roasted red peppers and finished with a ball of burrata! Low carb, gluten free, keto, and vegetarian recipe.
Course Appetizer, Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 310kcal
Author Georgina from


  • 2 tbs butter
  • 1 tbs olive oil
  • 16 oz riced cauliflower
  • 4 oz roasted red peppers from a jar
  • 4 fl oz chicken broth or vegetable
  • 1 tbs tomato paste
  • ½ cup shredded Parmesan
  • salt and black pepper
  • 8 oz ball of burrata
  • fresh basil leaves for garnish


  • Melt the butter with the olive oil in a large skillet. Add the cauliflower rice and sauté for five minutes, stirring frequently.
  • Meanwhile, make the red pepper puree by adding roasted red peppers to a small blender and blending until smooth.
  • Add the puree, together with the broth and tomato paste to the cauliflower. Continue to cook until the liquid has reduced and the cauliflower is tender.
  • Add the shredded Parmesan, stir well so that it starts to melt, then test for seasoning. Add salt and pepper as necessary.
  • Transfer the risotto to a large serving bowl, and make a small well in the center. Place a ball of burrata in the middle, then use a knife to carefully break it open.
  • Season with black pepper and garnish with fresh basil leaves.


Serves four people as an appetizer: 6g net carbs per serving
Or three people as a main meal: 8g net carbs per serving


Calories: 310kcal | Carbohydrates: 8g | Protein: 16g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 812mg | Potassium: 456mg | Fiber: 2g | Sugar: 2g | Vitamin A: 880IU | Vitamin C: 70.8mg | Calcium: 485mg | Iron: 1mg