This cauliflower based risotto is vegan, gluten free, and much lighter on the tummy compared to a traditional arborio rice dish, but I promise you it's just as creamy and comforting!
Cauliflower has been ignored for far too long. It's actually one of our favourite ingredients because it's so versatile and the texture can re-create things like risotto, but also chicken. Seriously, just check out our 'buffalo wings' recipe! Give some love to cauliflower and let us know what you think of this fun recipe.
** makes 4-6 servings
1 head of cauliflower
2 tbsp coconut oil
1/3 C shallot, minced
2 cloves garlic, minced
3 C (8 oz) sliced cremini mushrooms
1/2 C dry white wine
1 C nutritional yeast
1 C vegetable stock
1 tsp sea salt
1 tsp ground pepper
1 tbsp miso paste
1/3 C sage leaves, finely chopped
1/3 C go veggie! parmesan (optional)
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 this.
In a large sauce pan over medium heat sauté shallots and garlic in coconut oil for about 2 mins until softened. Using a wooden spoon, stir in sliced mushrooms and continue to cook until they're 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 mins. You want to use the wooden spoon to toss everything in the pan and keep it moving pretty constantly.
Next add in white wine and stir to combine everything, allowing it to cook down for about 7 mins. Then stir in 1/2 C nutritional yeast, the vegetable stock, and salt and pepper and continue to cook and stir the mixture for another 7 mins.
Next add in chopped sage leaves and another 1/2 C of nutritional yeast and continue to stir and cook for 5 mins. Lastly, add in 1 tbsp of miso paste and cook for another 3-5 mins until most of the liquid has been absorbed. If you have it you can stir in go veggie! parmesan at the very end after you remove the pan from the heat. It adds a nice taste to the risotto, but it's still good without this ingredient too.