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creamy cauliflower risotto

Creamy Cauliflower Risotto with White Wine, Scallops & Sausage

This delicious and creamy cauliflower risotto is grain-free, can be made Paleo, Whole 30, Keto and is incredibly delicious!
Course Main Course
Cuisine Seafood
Keyword Creamy Cauliflower Risotto
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 552 kcal


  • 400 grams Argentinian Frozen Scallops, about 70 small scallops *look for the MSC Certified Logo beside the ingredients
  • 2 large sausages spicy, organic
  • 1/2 onion minced
  • 6 cloves garlic minced
  • 1.5 cups vegetable broth
  • 1/2 - 2/3 cup Nobilo Sauvignon Blanc *see notes for dietary guidelines
  • 1/2 cup full-fat canned coconut milk or almond, soy, oat if you don’t like the taste of coconut milk
  • 1 large head cauliflower riced (about 5-6 cups)
  • 1 Tbsp olive oil
  • 4-5 Tbsp ghee organic butter or coconut oil
  • 1/2 lemon juiced
  • 1/2 cup parmesan cheese *see notes
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • Garnish: green onion


  1. Cook sausages in a sauce pan over medium until cooked through, set aside. In the same pan (using sausage grease and 1 Tbsp of olive oil) cook scallops for 2 minutes on each side, until golden. Set aside with sausage.
  2. Meanwhile in a medium sized pot heat over medium and add the butter. Once melted (not burned) add onion and garlic and 1/4 tsp sea salt and cook for 2-3 minutes until soft and fragrant. Stir in cauliflower rice and cook for 1-2 minutes.
  3. Add in the white wine and cook down another 2 minutes. Then add in 1/2 cup of vegetable broth, plus another 1/4 tsp sea salt and cook until the cauliflower dries up a bit. Keep adding 1/2 a cup at a time and cooking slowly until cauliflower softens (about 15 – 20 minutes).
  4. Add in the coconut milk and cook another 5 minutes, until it reduces a little bit and the cauliflower looks creamy (not soupy). Fold in in parmesan cheese, sausage and scallops.
  5. **For dairy-free version, instead of the parmesan cheese sprinkle 1 Tbsp of tapioca starch on the dish after adding the sausage and scallops to bind ingredients together.

Recipe Notes

Notes: - For Paleo, Keto & Whole 30 you may want to replace the white wine for apple cider vinegar, but you won’t need as much *try 2 Tbsp to start and then add 1 Tbsp at a time until desired taste. - If you’re keeping this dairy-free or Paleo, remove parmesan cheese and use 1 Tbsp of tapioca flour instead.