Cauliflower Risotto

cauli risotto

A few weeks ago, my family went to a new steak restaurant & I ordered a Vegan Cauliflower Risotto.  I knew immediately I had to make something like it!  

I realize that vegetables aren't always extremely exciting, but you may think differently when you taste this Vegan Cauliflower Risotto!  

The creamy, garlic flavors shine through in this not-so-boring side dish.  I'll think once you try it, you'll be as excited as I am that you are doing something good for your body & your taste buds all the same time!

Cauliflower Risotto


 4 cups cauliflower, "riced"*

1 - 8 ounce package mushrooms, finely chopped

4 cloves garlic, minced

2 shallots, thinly sliced

1/4 cup light coconut milk

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon red pepper flakes

* "rice" cauliflower by placing large pieces into a food proecessor & pulsing until a "rice" size texture is obtained


pour olive oil into a large, deep skillet.  over medium high heat, sauté shallots 5-7 minutes, until they begin to brown.

add in cauliflower & sauté 5-7 minutes until it seems to be getting soft.  add in mushrooms & garlic & continue sautéing another 5 minutes, stirring occasionally.

sprinkle with salt, pepper & red pepper flakes & stir.

pour coconut milk over veggies.  allow liquid to boil, but then turn down heat to simmer as soon as it does.

cook "risotto" 5-7 more minutes until liquid is reduced & it becomes a thick cream, sticking to veggies.

serve immediately.  

optional garnish:  chopped fresh parsley


Love, Cara