Cauliflower Rice Risotto Recipe
Prep Time:
10 minutes
Cook Time:
7 minutes
Servings:
5 Servings
Ingredients
  • 1 head cauliflower or 1 (12-ounce) bag cauliflower rice
  • 2 tablespoons butter (or vegan substitute)
  • ¼ cup onion, diced
  • 2 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 1 cup asparagus, cut into 1- to 2-inch pieces
  • ½ cup unsweetened coconut milk (plus more if your mixture gets dry)
  • 1 teaspoon garlic granules (or garlic powder)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon nutritional yeast
  • ¼ cup parsley for topping
Directions
  1. If you are using a whole cauliflower head, cut it into small florets, then use the grating blade on your food processor to rice it.
  2. Add the butter to a large frying pan over medium-high heat.
  3. When the butter melts, add the onion, garlic, mushrooms, and asparagus and cook for 5 minutes, stirring frequently.
  4. Add the cauliflower rice and stir to combine.
  5. Stir in the coconut milk, salt, garlic granules, pepper, and nutritional yeast.
  6. Reduce the heat to medium-low for 2 minutes so everything is warmed through. (If at any time, you feel the mixture is dry, add a little more coconut milk, leaving it to simmer.)
  7. Transfer the cauliflower rice risotto to a serving dish and top it with fresh parsley to serve.