Vegan cauliflower risotto
Elevate your plant-based dining with this creamy Vegan Cauliflower Risotto. Made with tender mushrooms, hearty cauliflower, and nutty pine nuts, it's enhanced with white wine, savory vegetable broth, and a hint of nutritional yeast. Indulge in this deliciously satisfying, dairy-free comfort food perfect for any occasion. Ready in just under an hour!
Cook time 10 min
Prep time 5 min
Ingredients:
3 tbsp olive oil4.50 cups mushrooms
1 head cauliflower
2 fl oz white wine
1 cup onion
2 garlic cloves
1/2 cup vegetable broth
6 tbsp pine nuts
1 tbsp yeast
1 tsp salt
2 tbsp butter
1 dash black pepper
Vegan cauliflower risotto is a delicious and healthy alternative to traditional risotto recipes. By swapping out the rice for finely chopped cauliflower, you maintain the creamy texture of risotto with a fraction of the carbs. Perfect for a cozy dinner, this dish is flavorful, nutritious, and satisfying for both vegans and non-vegans alike.
Instructions:
- Start by ricing the cauliflower. Cut the cauliflower head into florets and place them in a food processor. Pulse until the cauliflower resembles the texture of rice. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and become golden brown, approximately 8-10 minutes. Remove the mushrooms from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of olive oil. Once the oil is hot, add the finely chopped onion and sauté until it becomes soft and translucent, about 5-6 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the riced cauliflower to the skillet with the onion and garlic. Stir to combine and cook for about 5 minutes, until the cauliflower begins to soften.
- Pour in the white wine and cook, stirring occasionally, until most of the liquid has evaporated, around 2-3 minutes.
- Stir in the vegetable broth and bring the mixture to a gentle simmer. Cook until the cauliflower is tender, about 5-7 minutes.
- Add the cooked mushrooms back into the skillet along with the nutritional yeast, salt, and a dash of black pepper. Stir to combine and adjust the seasoning to taste.
- Stir in the vegan butter until melted and well incorporated. Lastly, add the toasted pine nuts and give the risotto a good mix.
- Serve the vegan cauliflower risotto hot, garnished with an extra sprinkle of black pepper or fresh herbs if desired.
Tips:
- To get the perfect texture, use a food processor to finely chop the cauliflower into rice-sized pieces.
- Make sure not to overcook the cauliflower to maintain a slightly firm texture akin to traditional risotto.
- Toast the pine nuts beforehand for a richer, toasty flavor that enhances the overall dish.
- Deglaze the pan with the white wine to enrich the risotto with a nuanced flavor profile.
- Use a good quality vegetable broth for a more robust and satisfying taste.
- Consider adding a sprinkle of nutritional yeast at the end for an added cheesy flavor, enhancing the dish's umami profile.
In conclusion, vegan cauliflower risotto is an easy-to-make, health-conscious meal that doesn't compromise on taste. With its rich texture and savory flavor, it's sure to become a favorite in your household. This dish showcases the versatility of cauliflower while providing a nutritious and filling option for dinner.
Nutrition per serving
6 ServingsCalories 160kcal
Protein 6g
Carbohydrates 12g
Fiber 3.87g
Sugar 5g
Fat 18g
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