Creamy Cauliflower Risotto
This silky cauliflower rice risotto is so sumptuous and filling! Cauliflower rice or grated cauliflower is simmered with vegetable stock, garlic and thyme until it takes on amazing flavor and a creamy, risotto-like consistency. This low-carb vegan recipe is perfect with a delicious, summery vegetable side or stew.
Servings: 6 servings
Calories: 199kcal
Equipment
- Wide skillet with lid
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 large cloves garlic (minced or crushed through a garlic press)
- 1 medium red onion (or two large shallots, finely diced)
- ½ to 1 teaspoon red pepper flakes
- 2 teaspoons dried thyme (or two tablespoons fresh thyme, chopped)
- 1 medium head cauliflower (riced or grated. About 5½ cups)
- 1 cup vegetable stock or vegetable broth
- ½ cup vegan mayo
- ½ cup vegan parmesan cheese
- Salt to taste
- 2 tablespoons fresh parsley (chopped)
Instructions
- Add olive oil to a wide skillet. Stir in finely diced onions and minced or crushed garlic. Season with salt and ground black pepper.
- Saute over medium heat for five minutes or until the onion has softened but has not started to brown.
- Stir in red pepper flakes and thyme. Saute for a minute.
- Add the cauliflower rice to the skillet. Mix with the rest of the ingredients in the skillet. Stir in ½ cup vegetable stock (or wine, if using).
- Cover the skillet with a lid and cook over medium-low heat for 10 minutes or until the rice has become quite tender.
- Stir in the vegan mayo, parmesan cheese and another ½ cup stock.
- Mix well and cook until warmed through and creamy. Turn off heat. Garnish with parsley and serve hot or warm with more vegan parm on the side.
Notes
Optional ingredients
- Dry white wine. I didn't use it when I made the pictured risotto and the risotto was still amazing. If you love wine in risotto, add ½ cup instead of the vegetable stock.
- Mushrooms. To make this a cauliflower mushroom risotto, add 8 oz sliced crimini mushrooms or button mushrooms to the pan after the onions have softened. Saute the mushrooms for 3-5 minutes until they express their juices before moving to the next steps.
- Non-dairy milk. If you like the risotto runnier, add ½ cup of cashew milk, oat milk or coconut milk and stir it in before turning off heat.
- Refrigerate: Store the risotto in the fridge for up to four days.
- Freeze: Freeze the cauliflower risotto in a freezer-safe container for up to three months.
- Reheat: Reheat in a saucepan on the stovetop or in the microwave until warmed through.
Nutrition
Calories: 199kcal | Carbohydrates: 9g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 297mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 258IU | Vitamin C: 50mg | Calcium: 38mg | Iron: 1mg