This nutritious-and-delicious grain-free risotto is certain to be a family favorite. It’s packed with nutrients and suitable for celiac/gluten-free, vegan, paleo, and keto diets, too!

Spring Cauliflower Risotto [Vegan]

$2.99
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Ingredients

  • 2 tablespoons vegan butter, divided (or substitute extra-virgin olive oil)
  • 3 cups sliced mushrooms (fresh or frozen; I like to use mixed wild or shiitake mushrooms)
  • 1 tablespoon balsamic vinegar
  • 2 shallots, minced (or 1/3 cup diced onion)
  • 2 cloves garlic, minced
  • 3 or more tablespoons veggie broth, adjusted to desired consistency (less with frozen)
  • 4 cups cauliflower, riced (one large head grated or pre-packaged fresh or frozen cauliflower rice)
  • 1 cup frozen green peas or diced asparagus
  • 1/2 cup canned organic full-fat coconut milk
  • 2 to 3 tablespoons nutritional yeast, adjusted to taste
  • 1/2 teaspoon salt, adjusted to taste
  • 1/4 teaspoon pepper, adjusted to taste
  • 2 cups fresh baby spinach (optional)
  • optional diced fresh parsley, microgreens, lemon zest, and/or vegan Parmesan for serving

Preparation

  1. Heat 1 tablespoon vegan butter in a large Dutch oven over medium-high heat.
  2. Add mushrooms and balsamic and sauté for 2-3 minutes or until tender. Remove mushrooms from pan and set aside.
  3. Reduce heat to medium.  Add second tablespoon vegan butter and shallots and cook for 2 min.  Add garlic and sauté, stirring constantly, for 1 min. Add 3 tablespoons broth to deglaze the pan, then stir in cauliflower rice and cook for 5 min.
  4. Add peas, coconut milk, nutritional yeast, salt, and pepper.  Continue cooking, stirring frequently, until peas are warm and cauliflower is cooked to desired consistency.  You may need to add additional broth while cooking for desired consistency (creamy but not wet). Once basically cooked, add spinach and stir for a couple minutes to wilt.
  5. Remove from heat, stir in cooked mushrooms, and adjust seasoning and nutritional yeast to taste.  Serve with chopped parsley, lemon zest, and/or a sprinkle of vegan parmesan as desired.
Photo credit @terianncarty

Notes

Spring Cauliflower Risotto can be stored in an airtight container in the fridge for 4 to 5 days. Reheat before serving.



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