Low-Carb Orzo with Roasted Cauliflower Cream, Taleggio, and Hazelnuts
Low Carb Risoni with roasted cauliflower cream, Taleggio cheese, and hazelnuts is a creamy, intense, and very satisfying recipe.
The roasted cauliflower gives body to the sauce without using potatoes, flour, or starches. The Taleggio adds a soft and savory note, while the toasted hazelnuts provide contrast and depth.
This recipe is designed for those who want a richer low-carb first course that is still consistent with a low-carbohydrate diet.
👉 For this recipe, you can use our Low Carb Risoni.
Ingredients for 2 people
| Ingredient | Quantity |
|---|---|
| Low Carb Risoni | 120 g |
| Cauliflower | 220 g |
| Taleggio cheese | 50 g |
| Toasted hazelnuts | 18 g |
| Extra virgin olive oil | 25 g |
| Nutmeg | very little |
| Hot water or cooking water | as needed |
| Salt | as needed |
| Black pepper | as needed |
Preparation time
Preparation: 15 minutes
Cauliflower cooking: 25 minutes
Low Carb Risoni cooking: 15 minutes
Total time: approximately 40 minutes
Servings: 2
How to prepare Low Carb Risoni with roasted cauliflower
1. Roast the cauliflower
Divide the cauliflower into small florets.
Arrange it on a baking tray with 12 g of extra virgin olive oil, salt, and pepper.
Bake in a hot oven at 200-210°C (390-410°F) for about 25 minutes, until the cauliflower is tender and lightly golden.
The cauliflower should not boil; it needs to dry out and concentrate its flavor.
2. Prepare the cream
Blend the roasted cauliflower with a little hot water, a drizzle of olive oil, and a pinch of nutmeg.
You should obtain a smooth, soft cream that is not too liquid.
If necessary, add water little by little.
3. Toast the hazelnuts
Roughly chop the toasted hazelnuts.
They should remain irregularly shaped to add crunch to the dish.
4. Cook the Low Carb Risoni
Cook the Low Carb Risoni in plenty of salted water for 15 minutes.
Drain them carefully and set aside a little of the cooking water.
5. Cream with the sauce
Transfer the Risoni to a pan with the cauliflower cream.
Add the Taleggio cheese in small pieces and stir over low heat for 1 minute.
If needed, add a little cooking water to make it creamier.
6. Finish with hazelnuts
Serve the Risoni hot, topped with toasted hazelnuts, black pepper, and a drizzle of extra virgin olive oil.
Tips
The cauliflower should be roasted, not boiled. If you boil it, the cream will be more watery and less flavorful.
Taleggio is intense: you don't need to use too much.
Hazelnuts should be added at the end to keep them crunchy.
For more Low Carb recipes, visit our Blog.
To learn more about cooking times, formats, and practical tips, read the guide: Low-carb pasta: what it is, how to cook it, and how to choose the right one.