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!
- 08 Mar 2025
- Cook time 10 min
- Prep time 5 min
- 6 Servings
- 12 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 160kcal | 8% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 12g | 4% |
| Fiber 3.87g | 10% |
| Sugar 5g | 5% |
| Fat | |
| Fat 18g | 20% |
| Saturated 3.68g | 12% |
| Cholesterol 11mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 66mg | 12% |
| Vitamin B1 0.28mg | 24% |
| Vitamin B2 0.46mg | 36% |
| Vitamin B3 4.24mg | 26% |
| Vitamin B6 0.31mg | 18% |
| Vitamin B9 120ug | 30% |
| Vitamin B12 0.03ug | 1% |
| Vitamin C 50mg | 57% |
| Vitamin E 0.88mg | 6% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.45mg | 50% |
| Iron, Fe 1.21mg | 11% |
| Magnesium, Mg 50mg | 11% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 690mg | 20% |
| Selenium, Se 16ug | 28% |
| Sodium, Na 480mg | 32% |
| Zinc, Zn 1.36mg | 12% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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