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Cauliflower Pumpkin Risotto (Paleo, Whole30, AIP)

  • Author: Michelle
  • Total Time: 20 minutes
  • Yield: 2 servings 1x


  • 1 tbsp coconut oil (sub avocado oil)
  • 1 medium yellow onion, diced
  • 2.5 cups cauliflower rice (pre-riced, or riced in the food processor)
  • 4 tbsp pumpkin puree
  • 1/4 cup chicken broth
  • 1 tsp dried sage
  • 1/2 tsp sea salt
  • 2 strips cooked bacon, chopped
  • 1 tbsp dried cranberries, unsweetened and not added oils
  • 2 tsp parsley, chopped


  1. Melt the coconut oil in a deep skillet on medium heat.
  2. Add the yellow onion and saute until the soft and transparent.
  3. Pour in the broth, cauliflower rice, and pumpkin puree and season with salt, and sage. Stir well to combine.
  4. Reduce heat to medium-low and allow to simmer for 8-10 minutes or until the broth is mostly absorbed by the cauliflower.
  5. Remove from heat and top with dried cranberries, bacon, and parsley.


All nutritional information are estimations and will vary.

  • Prep Time: 5
  • Cook Time: 15
  • Category: Side
  • Method: Stove Top


  • Serving Size: 1 serving
  • Calories: 307
  • Fat: 23.1g
  • Carbohydrates: 19g
  • Fiber: 5.6g
  • Protein: 8.1g

Keywords: Risotto