Creamy Cauliflower Risotto (Vegan + Low-Carb)

This is silky Cauliflower Rice Risotto So delicious 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 dish like roasted asparagus and potatoes or garlicky green beans.

If you’ve been craving a creamy bowl of risotto to warm your hands and your belly without adding all those rice carbs to your waistline, here’s a recipe for you: a delicious cauliflower risotto.

This is a very yummy recipe. It has so much flavor from just a few simple spices, including cauliflower and onion, garlic, red pepper flakes, and vegan Parmesan cheese. And unlike a conventional risotto, this cauliflower risotto only takes minutes to cook!

If you’re a risotto lover, be sure to check out our Vegan Asparagus Risotto and Vegan Spinach Risotto — both perfect meals for this time of year!

Index

What is cauliflower risotto made of?

Cauliflower risotto is made with grated cauliflower instead of actual rice, also called cauliflower rice. This keeps the recipe healthy, as the main ingredient is a vegetable. The absence of rice makes this dish a keto-friendly recipe because cauliflower contains far fewer carbohydrates than rice.

Why you will love this recipe

  • Creamy and yummy. This dairy-free cauliflower risotto has the most amazing, silky texture and a delicious, addictive flavor.
  • Easy recipe. Making risotto requires a minimal amount of preparation, especially if you have a food processor that can rice or grate the cauliflower for you. Store bought cauliflower can also be used. The recipe itself takes about 25 minutes from start to finish.
  • Healthy recipes. The main ingredient in this recipe — cauliflower — is one of the healthiest vegetables you can eat. It’s heart-friendly and weight-loss-friendly, and it’s loaded with vitamins and folate, among many other nutrients.
  • Keto-friendly. This keto cauliflower rice recipe has only seven net carbs per serving, making it perfect for a low-carb vegetarian diet. Try it and you will not miss the traditional risotto!
  • Suitable for all diets. Gluten-free, soy-free, nut-free, gluten-free? Everyone can enjoy this yummy cauliflower risotto!

Materials

  • Extra virgin olive oil. EVOO adds a lot of flavor to this risotto. You can use vegan butter as an alternative.
  • Fragrance: Garlic And onion.
  • Herbs: Dried thyme And Fresh parsley. Fresh thyme works too, or you can use other fresh herbs like oregano or marjoram.
  • Spices: Red Chilli Flakes And Ground pepper.
  • cauliflower. I used a medium head of cauliflower, which makes 5 ½ cups of grated cauliflower or riced cauliflower. You can use store bought or frozen cauliflower rice. Frozen cauliflower rice may contain more liquid, and if so, you can reduce the amount of vegetable stock needed to cook the risotto.
  • Can be vegetarian. It’s not a typical risotto ingredient, but bear with me because it’s amazing in this cauliflower risotto recipe. The mayo keeps the risotto creamy and adds a wonderful richness to the mouthfeel of the cauliflower rice. It also keeps the risotto from drying out while standing.
  • Vegan Parmesan Cheese. This homemade cheese contains nutritional yeast, which adds an amazing cheesy flavor. If you’re nut-free, make my vegan parmesan cheese recipe using breadcrumbs instead of cashews.
  • salt to test

Optional components

  • Dry white wine. I didn’t use it when I made the risotto pictured and the risotto was still amazing. If you prefer wine to the risotto, add ½ cup instead of the vegetable stock.
  • mushroom. To make this cauliflower mushroom risotto, add 8 ounces of sliced ​​cremini mushrooms or button mushrooms to the pan after the onions have softened. Saute the mushrooms for 3-5 minutes until they release their juices before moving on to the next step.
  • Non-dairy milk. If you like the risotto runnier, add half a cup of cashew milk, oat milk or coconut milk and stir before turning off the heat.

How to grate cauliflower to make cauliflower rice

  • If using a box grater, break the cauliflower into large florets. Use the medium slotted side to grate the cauliflower.
  • If using a food processor, chop the cauliflower into small florets that will fit through the feed tube. Use the grater attachment and run the food processor on low speed when feeding cauliflower florets through the feed tube.
Vegan Cauliflower Risotto in Blue Bowl with Spoon.

Serving advice

Storage instructions

  • Keep in fridge: Store risotto in an airtight container in the fridge for up to four days.
  • freeze: Freeze cauliflower risotto in a freezer-safe container for up to three months.
  • Reheat: Reheat in a saucepan on the stove or in the microwave until hot.

More delicious vegan risotto recipes

If you like this creamy cauliflower risotto recipe, be sure to check out more vegetarian Italian recipes at Holy Cow Vegan!

Spoon creamy cauliflower rice risotto into a bowl.
Cauliflower rice risotto in blue bowl with spoon.

Creamy cauliflower risotto

This Silky Cauliflower Rice Risotto is so rich 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.

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Recipe review

Course: Main proceedings

Recipe: Italian inspired

Diet: Gluten free, vegan, vegetarian

Serving: 6 serving

Calories: 199kcal

Author: Vaishali · Holy Cow Vegan

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instructions

  • Add olive oil to a wide skillet. Stir in finely chopped onion and minced or crushed garlic. Season with salt and black pepper.

  • Saute on medium heat for five minutes or until onions are soft and brown.

  • Stir in red pepper flakes and thyme. Fry for one minute.

  • Add the cauliflower rice to the pan. Mix in the rest of the ingredients in the pan. Stir in ½ cup vegetable stock (or wine, if using).

  • Cover the skillet with a lid and cook on medium-low heat for 10 minutes or until the rice is quite tender.

  • Stir in vegan mayo, Parmesan cheese, and another ½ cup stock.

  • Mix well and cook until warm and creamy. Turn off the heat. Garnish with parsley and serve warm or hot with more vegan parm on the side.

Recipe notes

Optional components

  • Dry white wine. I didn’t use it when I made the risotto pictured and the risotto was still amazing. If you prefer wine to the risotto, add ½ cup instead of the vegetable stock.
  • mushroom. To make this cauliflower mushroom risotto, add 8 ounces of sliced ​​cremini mushrooms or button mushrooms to the pan after the onions have softened. Saute the mushrooms for 3-5 minutes until they release their juices before moving on to the next step.
  • Non-dairy milk. If you like the risotto runnier, add half a cup of cashew milk, oat milk or coconut milk and stir before turning off the heat.

Storage instructions

  • Keep in fridge: Store the risotto in the fridge for up to four days.
  • freeze: Freeze cauliflower risotto in a freezer-safe container for up to three months.
  • Reheat: Reheat in a saucepan on the stove or in the microwave until hot.

nutrition

Calories: 199kcal | Sugars: 9g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fats: 1g | Monounsaturated fats: 3g | Sodium: 297mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 258IU | Vitamin C: 50mg | Calcium: 38mg | Iron: 1mg

Have you tried this recipe?Please leave a comment below and rate the recipe!

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