Recipe courtesy of Ellie Krieger

Cauliflower "Risotto" with Shrimp and Peas

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
This dish is a satisfying mash-up of two comfort food classics—cauliflower with cheese sauce and risotto with shrimp and peas—which makes for a healthy, modern, and doubly comforting skillet dinner. The cauliflower, which has been grated so it resembles rice, is simmered briefly with flour-thickened milk and Parmesan cheese, forming a creamy sauce to coat the vegetable and create a risotto-like base. Shrimp and peas are added to the skillet, and minutes later the dish is ready to be served, garnished beautifully with ribbons of fresh basil and a shower of Parmesan.



  1. Heat the oil in a large, nonstick skillet over medium heat. Add the shallot and cook until softened, 2 minutes. Stir in the cauliflower rice, salt, and pepper and cook for 2 minutes.
  2. Sprinkle the flour over the cauliflower and stir to incorporate, then add the milk and cook, stirring occasionally, until it comes to a gentle boil. Stir in 1/2 cup of the Parmesan cheese until incorporated, then add the shrimp and the peas. 
  3. Return to a simmer, then continue to cook, stirring occasionally, until the shrimp are pink and no longer translucent and the sauce has thickened, about 5 minutes more. Season with additional salt to taste, then serve immediately, garnished with basil and the remaining Parmesan.

Cook’s Note

To make cauliflower rice, grate the tops of cauliflower florets on the wide holes of a box grater, or in a food processor using the grater attachment. Cauliflower rice may also be purchased in the refrigerated produce section of many stores, or you can buy it frozen. If using frozen cauliflower rice, cook it in the skillet for a bit longer (about 6 minutes), until it is thawed and its water has evaporated before adding the flour. To make this gluten-free, dissolve 1 tablespoon plus 1/2 teaspoon of cornstarch into the milk instead of using the flour.