Cauliflower Risotto

Many readers tried out my Cauliflower Rice recipe with great success, so I thought I would share an offshoot of that recipe – Cauliflower Risotto.  This risotto is rice, cheese and cream free, making it Paleo friendly, but most importantly, it is a great tasting dish.

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It uses mashed pumpkin as a key ingredient so is also a fantastic way to use up any excess you might have left over from another meal.  If you don’t have any left over it is easy enough to steam up some pumpkin to make the risotto.

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I created this recipe when I was undertaking the Zone challenge. This recipe equates to three, three block meals.

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This dish is quite versatile and you could add any leftover meat and veg you had to pull it togehter.

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The texture of the dish did really resemble that of a risotto.

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I reheated the dish the next day in the microwave for lunch and is still tasted great.


3.0 from 2 reviews
Cauliflower Risotto
Prep time
Cook time
Total time
Serves: 3
  • 600 grams cauliflower
  • 1 tsp coconut oil
  • 405 grams mashed pumpkin (about one small butternut pumpkin)
  • 42 mls coconut milk
  • salt
  • pepper
  • 1 tsp thai red curry spice mix (or preferred spice mix)
  • 255 grams cooked chicken breast (about large uncooked chicken breast)
  1. Chop pumpkin and steam for 10 - 15 minutes until it is soft so you can make mashed pumpkin.
  2. While this is cooking, chop up cauliflower into small pieces, removing the thick stems.
  3. Finely chop onion.
  4. Place the cauliflower into a food processor and pulse cauliflower until it is a fine consistency similar to couscous.
  5. Heat oil in a large frying pan on a low to med heat. Add onion and fry gently for a couple of minutes.
  6. Add spice mix and stir for another minute or so.
  7. Add the cauliflower and mix gently until well combined
  8. Place lid on the frying pan and cook on very low temp for about 10 minutes.
  9. While the cauliflower is cooking, mash up the pumpkin.
  10. Once smooth add coconut milk, salt and pepper to the pumpkin and mix well and set aside.
  11. Pan fry the chicken breast, so it is nicely browned, then chop it up into small pieces.
  12. Test that the cauliflower is the right texture for you. The longer it cooks the softer the cauliflower becomes. Once you are happy with it add the chicken to the frying pan and combine well.
  13. Slowly add the mashed pumpkin, mixing gently as you add it.
  14. Serve and enjoy!

Our Family Menu Plan For This Week


Week Commencing 3rd August

Sat540 homemade taco seasoning paeloHomemade Tacos
SunEasy Pumpkin Soup

Chicken Balls 160

banana and oat muffins
Pumpkin soup

Chicken balls

Banana and Oat Muffins
Monslow cooker paelo beef stewSlow cooker Paleo beef stew
TueChicken Stir Fry (recipe to come)
WedSpiced lamb with cous cous (recipe to come)
ThuSlow Cooker Roast BeefSlow cooker roast beef
FriHomemade Hamburger Recipe With Homemade Chunky ChipsHome made hamburgers and salad
Shopping ListWeekly menu plan shopping list 3rd August

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.

Menu Planner App

The kid friendly menu planning app allows you to:

  • Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
  • Generate the shopping list for all the meals selected.
  • Modify the shopping list to check off items you already have at home.
  • Email the shopping list to yourself and/or others.

The most popular recipes from the blog have been included and more will be added on a weekly basis. The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.

What have you been creating in the kitchen?