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!
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.
optional garnish: chopped fresh parsley