Cauliflower risotto – 3 ingredients and 5 minutes to make, this creamy risotto tastes better than the real deal, and is so much healthier.

Cauliflower Risotto [Vegan]

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Cooking Time



  • 4 cups raw cauliflower, 'riced' in a food processor
  • 3 garlic cloves, pressed
  • 2-3 tablespoon coconut oil
  • 1/2 cup coconut milk
  • salt and pepper to taste
  • a handful of salted toasted cashew nuts
  • garlic chives for garnish (optional)


  1. To make the cauliflower rice, cut the cauliflower into equal size small pieces, and process for 4-5 seconds in a food processor. Do this in several batches to get an even consistency. Separate 4 cups of 'riced' cauliflower, and freeze the rest for later use.
  2. Melt 3 tbs of coconut oil, and add the garlic. Saute for 1 minute.
  3. Add the cauliflower and stir for a couple of minutes.
  4. Add the coconut milk, and stir until it gets absorbed - another 2-3 minutes.
  5. Adjust seasoning, and top with the toasted cashew nuts. Optionally sprinkle garlic chives on top.


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