Vegan cauliflower risotto
This vegan cauliflower risotto offers a creamy texture and rich flavors by substituting rice with riced cauliflower, mushrooms, and aromatic seasonings. It’s a healthy, satisfying dish perfect for cozy dinners.
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.
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.
Vegan cauliflower risotto FAQ:
The total cooking time for vegan cauliflower risotto is approximately 30-35 minutes, not including the time it takes to prepare the cauliflower. This includes around 8-10 minutes for cooking the mushrooms, plus an additional 15-20 minutes for simmering the cauliflower with the other ingredients.
The cauliflower is done when it is tender but still slightly firm, similar to al dente rice. You can test for doneness by tasting a small piece. It should be soft enough to chew comfortably without being mushy.
Yes, you can substitute the white wine with an equal amount of vegetable broth or a splash of lemon juice for acidity. This will maintain the flavor profile without the alcohol.
To store leftover risotto, allow it to cool completely, then transfer it to an airtight container and refrigerate. It will keep for up to 3 days. Reheat on the stove with a splash of vegetable broth to regain creaminess.
You can use a variety of mushrooms such as cremini, shiitake, or button mushrooms. They all add different flavors, but cremini mushrooms are often preferred for their rich, meaty taste.
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.
Nutrition per serving
6 ServingsCalories 160kcal
Protein 6g
Carbohydrates 12g
Fiber 3.87g
Sugar 5g
Fat 18g
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