Cauliflower Risotto
Ingredients
Ingredients:
- 2 heads cauliflower, for prep see instructions
- 1 yellow onion, chopped
- 6 cloves whole garlic, peeled
- 1 large pinch of sea salt
- Fresh ground black pepper to taste
- 2 1/2 cups vegetable stock
- 1/4 cup plant-based butter
- 1/2 cup unsweetened almond milk
- Large pinch coarse sea salt
- Fresh ground black pepper to taste
- Extra virgin olive oil
- 1/2 yellow onion, small dice
Garnish:
- Fresh horseradish root
Instructions
Prepping the cauliflower:
- Have 3 small prep bowls ready to separate the cauliflower.
- All three bowls will have about equal amounts of cauliflower.
- In the first bowl, prep small florets (try using a combination of purple and white for added visual appeal).
- In the other two bowls, place the remaining white cauliflower, chopped.
Prepare the cauliflower puree:
- Using one of the bowls of the chopped cauliflower, add it to a small pot with the chopped onion, garlic cloves, sea salt, black pepper, and vegetable stock.
- Bring to a boil, then reduce back to a simmer for about 8-10 minutes.
- When cauliflower is tender, pour the mixture into a high-speed blender with the butter and almond milk.
- Blend until smooth.
- Set aside.
Prepare Cauliflower rice:
- Using the other bowl of chopped cauliflower, add it to a food processor.
- Pulse until a small rice texture is achieved.
- Pour into a bowl and set aside.
Make the Risotto:
- On medium to high heat, warm two swirls of extra virgin olive oil in a saute pan.
- Add the 1/2 small diced onion, and saute until translucent.
- Add the cauliflower florets and cook for 2-3 minutes.
- Add cauliflower sauce to saute pan, and shake pan until sauce settles and starts to simmer.
- Add cauliflower rice to mixture and stir.
- Cook until risotto mixture begins to thicken, about 3 minutes total.
Serve immediately, and garnish with freshly grated horseradish and sliced raw cauliflower if preferred.
Video Description
Here's our recipe for amazing vegan Cauliflower Risotto! Warm, creamy and delicious, this dish makes a great side or main course. Enjoy!
Full recipe below!
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FULL RECIPE:
YIELDS 4-5 Servings
ACTIVE PREP TIME 20 Minutes
COOK TIME 30 Minutes
2 heads cauliflower, for prep see instructions
1 yellow onion, chopped
6 cloves whole garlic, peeled
1 large pinch of sea salt
Fresh ground black pepper to taste
2 1/2 cups vegetable stock
1/4 cup plant-based butter
1/2 cup unsweetened almond milk
Large pinch coarse sea salt
Fresh ground black pepper to taste
Extra virgin olive oil
1/2 yellow onion, small dice
Garnish
Fresh horseradish root
Method:
1. Prepping the cauliflower
Have 3 small prep bowls ready to separate the cauliflower. All three bowls will have about equal amount of cauliflower. In the first bowl prep small florets (try using a combination of purple and white for added visual appeal), and other two bowls the remaining white cauliflower chopped.
2. Prepare the cauliflower puree
Using one of the bowls of the chopped cauliflower, add to a small pot with the chopped onion, garlic cloves, sea salt, black pepper and vegetable stock. Bring to boil, then reduce back to simmer, about 8-10 minutes. When cauliflower is tender pour the mixture into a high speed blender with the butter and almond milk and blend until smooth. Set aside.
3. Prepare Cauliflower rice
Using the other bowl of chopped cauliflower, add to food processor and pulse until a small rice texture. Pour into a bowl and set aside.
4. Make the Risotto:
On medium to high heat, warm two swirls of extra virgin olive oil in a saute pan. Add the 1/2 small diced onion, and saute until translucent. Add the cauliflower florets and cook, 2-3 minutes. Add cauliflower sauce to saute pan, and shake pan until sauce settles and starts to simmer. Add cauliflower rice to mixture and stir. Cook until risotto mixture begins to thicken - about 3 minutes total. Serve immediately, and garnish with freshly grated horseradish and sliced raw cauliflower if preferred.