This grain bowl is courtesy of the restaurant Honey Salt, and now you can make this dish at home!   Photo Credit: Louiie Victa

Cauliflower & Red Quinoa Risotto [Vegan]



  • 5 oz. cauliflower, medium box-graded, raw
  • 1 oz. onion, small diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic, minced
  • 1/4 teaspoon thyme, fresh, chopped
  • 4 oz. vegetable stock, hot
  • 2 oz. red quinoa, cooked, cooled
  • 1 tablespoon zucchini, small diced
  • 1 teaspoon vegan parmesan
  • Kosher salt, to taste
  • Black peppercorn, to taste
  • Pomegranate seeds, cleaned, to garnish
  • Pea shoots, green & yellow, to garnish
  • Celery leaves, picked, to garnish
  • Peppercorn mix, to garnish
  • Sea salt, to garnish


  1. Heat sauté pan over medium-high heat.
  2. Add olive oil, cauliflower, onion, garlic, thyme, salt and pepper.
  3. Sauté for 2 minutes to cook cauliflower.
  4. Add zucchini and color for 30 seconds.
  5. Taste for balance, then turn off heat.
  6. Add vegetable stock, vegan parmesan, red quinoa and taste for flavor and consistency. Adjust as necessary.
  7. Plate and garnish with pomegranate seeds, cleaned pea shoots and celery leaves.
  8. Finish with freshly ground peppercorn mix and sea salt.

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