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.
Roasted cauliflower gives body to the sauce without using potatoes, flour, or starches. Taleggio cheese adds a soft and savory note, while 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-carb diet.
👉 For this recipe, you can use our Low Carb Risoni.
Ingredients for 2 servings
| 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 | a pinch |
| Hot water or cooking water | as needed |
| Salt | as needed |
| Black pepper | as needed |
⏱ Preparation time
Prep: 15 minutes
Cauliflower cooking: 25 minutes
Low Carb Risoni cooking: 15 minutes
Total time: approx. 40 minutes
Servings: 2
How to prepare Low Carb Risoni with roasted cauliflower
1. Roast the cauliflowerDivide the cauliflower into small florets. Place it on a baking sheet with 12g 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 slightly golden. The cauliflower should not boil; it should dry out and concentrate its flavor. 2. Prepare the creamBlend the roasted cauliflower with a little hot water, a drizzle of olive oil, and a pinch of nutmeg. You should get a smooth, soft, and not too liquid cream. If needed, add water gradually. 3. Toast the hazelnutsRoughly chop the toasted hazelnuts. They should remain irregular to add crunch to the dish. |
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4. Cook the Low Carb RisoniCook the Low Carb Risoni in plenty of salted water for 15 minutes. Drain carefully and reserve a little cooking water. 5. Finish with the creamTransfer 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 necessary, add a little cooking water to make it creamier. 6. Garnish with hazelnutsServe the Risoni hot, topped with toasted hazelnuts, black pepper, and a drizzle of extra virgin olive oil. |
💡 Chef's tips
The cauliflower should be roasted, not boiled. If you boil it, the cream will be more watery and less flavorful.
Taleggio is intense; there's no need to use too much. Hazelnuts should be added at the end so they remain crunchy.
⚠️ Low carb note
Cauliflower is a low-carb vegetable, ideal for this recipe. Taleggio is a cheese naturally low in significant carbohydrates. Hazelnuts contain carbohydrates in moderate amounts: use the indicated dose (18g for 2 people) without exceeding. Avoid adding flour, starches, or cream to thicken the cream.
Estimated nutritional values per 100g of cooked dish
| Nutritional Value | Per 100 g |
|---|---|
| Energy | 147 kcal / 614 kJ |
| Fats | 9.2 g |
| of which saturates | 2.4 g |
| Carbohydrates | 2.2 g |
| of which sugars | 1.0 g |
| Fiber | 14.2 g |
| Protein | 6.5 g |
| Salt | 0.21 g |
Values are estimated considering 120g of dry Low Carb Risoni, 220g of cauliflower, 50g of Taleggio cheese, 18g of toasted hazelnuts, 25g of EVO oil — total cooked weight approx. 550g. Salt may vary, especially depending on the Taleggio used.
For more information
For other 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.