Risotto is such a rich, decadent food. I mean, super creamy rice – what’s not to love? Well, I don’t love eating a giant bowl of rice. Don’t get me wrong, I eat white rice from time to time, especially if I’ve worked out that day. But a healthier option is definitely subbing cauliflower for the rice. And it actually tastes pretty amazing.


Paleo Leek, Mushroom and Grape Tomato Risotto


  • 4 cups cauliflower, riced (using food processor or grater)
  • 4 large mushrooms, sliced
  • 1 leek, sliced
  • 3/4 cup grape tomatoes, halved
  • 2 tbsp butter
  • 1/2 cup raw & grass-fed cream or coconut cream (the thick part at the top)
  • salt and pepper


  1. Melt the butter over medium to medium high heat.
  2. Add the mushrooms and sauté.
  3. Add the leeks.
  4. Once the leeks have softened, add the tomatoes.
  5. Then add the cauliflower rice. Let it cook until tender but not mushy.
  6. Add the cream.



  1. How much cauliflower rice? You list it in the directions, but not in the ingredients.

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