mushroom sage cauliflower risotto

mushroom sage cauliflower risotto_hot for food

Cauliflower risotto is vegan, gluten free, and much lighter on the tummy compared to a traditional arborio rice dish. I promise, it’s just as creamy and comforting! You can indulge in a large bowl for lunch or dinner, or serve a smaller scoop as a side dish. Either way, you’ll be wondering why you never made cauliflower rice before! 

I refuse to let cauliflower be an under dog! It’s actually one of my favorite ingredients because it’s so versatile. The texture can re-create things like this cauliflower risotto, but it can also mock chicken! Seriously, just check out my buffalo cauliflower wings recipe. Give some love to cauliflower and let me know what you think of this fun recipe.

mushroom sage cauliflower risotto_hot for food
3.58 from 7 votes
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mushroom sage cauliflower risotto

You’ll love this savory and comforting risotto recipe made with an under appreciated vegetable.

Course Main Course, Side Dish
Cuisine Italian
Keyword cauliflower, cauliflower risotto, risotto
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Lauren Toyota


  • 1 head of cauliflower
  • 2 tbsp coconut oil
  • 1/3 C minced shallot
  • 2 garlic cloves, minced
  • 8 oz cremini mushrooms, sliced (about 3 cups sliced)
  • 1/2 C dry white wine
  • 1 C nutritional yeast
  • 1 C low-sodium vegetable stock
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 1 tbsp miso paste
  • 1/3 C fresh sage leaves, finely chopped
  • 1/3 C vegan parmesan


  1. Cut all the florets off the cauliflower, leaving little to no stems. Run the florets through a food processor until they become a rice-like texture, like the above photo.

  2. In a large saucepan over medium heat, sauté shallots and garlic in coconut oil for about 2 minutes until softened. Using a wooden spoon, stir in sliced mushrooms and continue to cook until about half way cooked through. Then stir in the cauliflower rice and cook and combine with the mushroom, shallots, and garlic in the pan for another 2 minutes. You want to use the wooden spoon to toss everything in the pan and keep it moving pretty constantly.

  3. Add white wine and stir to combine everything, allowing it to cook down for about 7 minutes. Then stir in 1/2 cup of nutritional yeast, the low-sodium vegetable stock, and sea salt and ground black pepper and continue to cook and stir the mixture for another 7 minutes.

  4. Add chopped sage leaves and another 1/2 cup of nutritional yeast and continue to stir and cook for 5 minutes. Lastly, add in 1 tablespoon of miso paste and cook for another 3 to 5 minutes until most of the liquid has been absorbed. If you have it, you can stir in some pre-made vegan parmesan at the very end after you remove the pan from the heat. It’s optional, but it adds a nice taste to the risotto.

Recipe Notes



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10 thoughts on “mushroom sage cauliflower risotto”

  1. Nolwenn Petitbois

    I’m printing the recipe. I am going as grain free as possible but I LOVE rice, really do. So I am happy to find this recipe that uses cauliflower instead.
    Can’t wait to try !

  2. How many servings does this make? How many people could it feed? Am I missing something or do you really not post that on any of your recipes?

    1. well actually most of our recipes do have that info before the ingredients list, but this is an older one and we must have forgot. It’s 4-6 servings depending on whether this is a side dish or main and it’s been updated.

  3. Claudia Ferriday

    OMFG!!! I just made this and felt I had to post before I even sat down to eat. The flavor is incredible! Best risotto I’ve ever eaten. I halved the recipe because I only had a half head of cauliflower and it worked out perfectly. The only sub I made was champagne instead of white wine because I was out of wine and it is new year’s day after all 🙂 Thank you for this recipe. Can’t wait to make it again and again 🙂

  4. Made this last night and the texture was so remarkably similar to risotto! One big issue was that the 1/2 cup of white wine was way too much. I used a Chardonnay and unfortunately, that’s all that you could taste throughout the entire dish. It was odd because I listened to the cooking times and all of the liquid was absorbed/cooked down at the end, but the dish just had the overwhelming taste of Chardonnay.
    If I make this again, I’ll probably half the wine to 1/4 cup.

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