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