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cauliflower risotto

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

Ingredients

  • 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 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

Instructions

  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 C nutritional yeast, the vegetable stock, and salt and pepper and continue to cook and stir the mixture for another 7 minutes.

  4. Add chopped sage leaves and another 1/2 C of nutritional yeast and continue to stir and cook for 5 minutes. Lastly, add in 1 tbsp of miso paste and cook for another 3 to 5 minutess 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