Craving the creamy, comforting embrace of a classic risotto but want to keep things light and low-carb? You’ve come to the right place! This Moroccan Cauliflower Risotto delivers all the soul-warming satisfaction you’re looking for, with a vibrant, aromatic twist. We’re swapping traditional arborio rice for tender cauliflower ‘rice’ and infusing it with a golden blend of turmeric, saffron, and oregano. Thanks to the magic of the Instant Pot, this exotic, flavor-packed meal comes together in just 35 minutes, making it the perfect healthy dinner for a busy weeknight. Get ready to transport your taste buds to Morocco!
Ingredients
• Total Time: 35 MIN | Serves: 2
• For the Risotto
• 1 lb / 450g boneless, skinless chicken breast, cut into 1-inch pieces
• 1 medium head cauliflower, riced (approx. 2-3 cups)
• 1 spring onion, finely chopped
• 2 cups / 480ml chicken stock
• 3 tbsp / 45ml olive oil
• Moroccan Spice Blend
• 1 tsp turmeric powder
• 1 tsp fresh oregano, chopped
• 1 generous pinch saffron threads
• 2 tsp salt
• ½ tsp white pepper
Instructions
1. Prep the : If using a whole head, chop the cauliflower into florets and pulse in a food processor until it resembles coarse rice. Pat the chicken pieces completely dry with a paper towel.2. Sauté Aromatics: Set your Instant Pot to the ‘Sauté’ function. Once the display reads ‘Hot’, add the olive oil and chopped spring onion. Cook for 2-3 minutes until softened and fragrant.3. Brown the Chicken: Add the dried chicken pieces to the pot in a single layer. Cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides. This step builds a crucial layer of flavor.4. Bloom the Spices: Add the turmeric, oregano, saffron, salt, and white pepper to the pot. Stir constantly for 30 seconds until the spices are fragrant. This process, known as blooming, deepens their flavor.5. Deglaze and Combine: Pour in the chicken stock to deglaze the pot, using a wooden spoon to scrape any flavorful browned bits from the bottom. Stir in the riced cauliflower.6. Pressure Cook: Secure the lid and set the steam release handle to ‘Sealing’. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 5 minutes.7. Release and Serve: When the timer finishes, perform a quick pressure release by carefully turning the steam handle to ‘Venting’. Once the pin drops, open the lid. Give the risotto a final stir, transfer to serving bowls, and garnish with an extra pinch of saffron to serve immediately.
Nutritional Information
• Per Serving (approximate)
• Calories: 476
• Total Fats: 27.3g
• Net Carbs: 3.9g
• Protein: 50.9g
• Fiber: 2.7g
Pro Tips
• for Success
• For the best texture, avoid over-processing the cauliflower. Pulse it in a food processor in short bursts until it resembles rice. Over-processing can make it watery and mushy when cooked.
• Elevate the final dish with a squeeze of fresh lemon juice to brighten the flavors, and a garnish of fresh cilantro or parsley and some toasted slivered almonds for crunch.
• To make this dish vegetarian, simply swap the chicken for a 15oz can of drained chickpeas (add them with the cauliflower) and use a quality vegetable stock.
FAQ
Q: How do I make this cauliflower risotto vegetarian
A: To make this dish vegetarian, simply swap the chicken for a 15oz can of drained chickpeas and use a quality vegetable stock. Add the chickpeas at the same time you add the cauliflower rice, before pressure cooking.
Q: Can I use frozen riced cauliflower for this recipe
A: Yes, you can use frozen riced cauliflower for convenience. There is no need to thaw it first. Add it directly to the Instant Pot as instructed in step 5. The cooking time will remain the same.
Q: What if I don’t have an Instant Pot
A: You can adapt this recipe for the stovetop. Use a large pot or Dutch oven. Follow steps 2-5 on medium-high heat. After adding the cauliflower, bring the stock to a simmer, then reduce the heat to low, cover, and cook for 5-7 minutes until the cauliflower is tender.
Q: What is the best way to rice a head of cauliflower
A: For the best texture, chop the cauliflower into florets and pulse them in a food processor in short bursts until the pieces resemble coarse rice. Be careful not to over-process, as this can make the final dish mushy.
