Cauliflower Risotto Recipe | Vegetarian

Creamy and delicious Cauliflower Risotto -- a lighter and healthier option to traditional rice based risotto but with the same delicious flavors.

I have a recipe for lighter and healthier Cauliflower Risotto today. This dish is made with grated cauliflower instead of the traditional arborio rice. It is great vegetarian side dish to make for the holiday parties or as a main dish on a busy week day.

Cauliflower Rice

Cauliflower has become a go-to substitute for many ingredients in the recent past. It is being used instead of rice like in this flavorful biryani that Dolphia made. That's the next on my list now.

Also pizza crust made with cauliflower is absolutely delicious. I have also used it to make Indian style vegan sloppy joes. It is such a versatile and delicious ingredient that can be used in many different ways.

Risotto

Traditionally risotto is made with arborio rice. Hot broth is gradually added until the rice is perfectly cooked. It takes at least 25-30 minutes of constant stirring to make delicious and creamy risotto.

Compared to the traditional version, this cauliflower risotto is much simpler and easy to make. There is no need to stir and add broth in stages because grated cauliflower cooks in just about a fraction of the time. So add the liquid all at once and cook till it gets tender.

Ingredients

The main ingredient for this dish is cauliflower. To make cauliflower rice, you can either grate it yourself or process it in the food processor. But feel free to use store bought fresh or frozen cauliflower rice.

Other ingredients needed for the recipe:

• flavorings - onion, garlic, red pepper flakes, lemon zest
• veggies - green peas
• dairy - cream, parmesan cheese add nice creamy texture similar to the traditional risotto

I kept the recipe simple with just onion and green peas. Feel free to include other veggies like sliced mushrooms, finely chopped carrot, or baby spinach.

Instructions

• Heat oil in a large saute pan. Add crushed red chili flakes, onion and garlic. Cook till the onions turn translucent, about 3~4 minutes.
• Next add the grated cauliflower and saute for 3~4 minutes.
• Stir in the stock and simmer the mixture until cauliflower is completely cooked through, about 8~10 minutes.
• Next add the heavy cream and simmer till the mixture thickens slightly. Stir in the green peas and cook for a few minutes.
• Finally add salt and pepper, Parmesan cheese and lemon zest. Serve hot!!

Can risotto made Vegan?

Heavy cream and parmesan cheese add creaminess to traditional risotto. But these ingredients can be omitted to make a vegan version. The recipe would still be delicious.

Coconut or almond cream can be used instead to achieve the same creaminess. Vegan parmesan cheese can be used instead.

Tips

Here are a few tips to make a delicious risotto:

• Cauliflower rice is easy to make at home. Simply use a big side of the box grater. Or chop into florets and process in a food processor until fine.
• Store bought cauliflower rice is a great substitute to expedite the cooking process. If using frozen rice, there is no need to thaw, simply add it to the hot pan.
• Add veggies like carrot, spinach or mushroom to add color and flavor to the dish.
• Parsley adds nice herby freshness to the dish.

Cauliflower Risotto

Creamy and delicious Cauliflower Risotto -- a lighter and healthier option to traditional rice based risotto but with the same delicious flavors.

Author: Pavani

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Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Course: Main Dish, Side Dish

Cuisine: Italian

Servings: 4 Servings

Ingredients

1x2x3x

• 4 cups Grated Cauliflower (About 1 medium-large cauliflower grated on a box grater)
• 1 large Onion, finely chopped
• 2 Garlic cloves, finely mined
• ½ cup Green Peas, fresh or frozen
• 2 tbsp Olive oil
• ½ cup Vegetable broth/ stock
• ¼ cup Heavy cream (optional)
• 2 tbsp Parmesan cheese, grated
• ¼ tsp Red Chili flakes
• 1 tsp Lemon zest
• To taste Salt & Pepper
• 2 tbsp Parsley, finely chopped

Instructions

• Heat oil in a large saute pan. Add crushed red chili flakes, onion and garlic. Cook till the onions turn translucent, about 3~4 minutes.
• Next add the grated cauliflower and saute for 3~4 minutes.
• Stir in the stock and simmer the mixture until cauliflower is completely cooked through, about 8~10 minutes.
• Next add the heavy cream and simmer till the mixture thickens slightly. Stir in the green peas and cook for a few minutes.
• Finally add salt and pepper, Parmesan cheese and lemon zest. Sprinkle with chopped parsley and serve hot!!

Notes

• Cauliflower rice is easy to make at home. Simply use a big side of the box grater. Or chop into florets and process in a food processor until fine.
• Store bought cauliflower rice is a great substitute to expedite the cooking process. If using frozen rice, there is no need to thaw, simply add it to the hot pan.
• Add veggies like carrot, spinach or mushroom to add color and flavor to the dish.
• Parsley adds nice herby freshness to the dish.

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