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Cozy Cauliflower Vegan Risotto

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Cozy Cauliflower Vegan Risotto

Wrap up warm, throw some logs on the fire and cuddle up with a big bowl of Cozy Cauliflower Vegan Risotto!

The humble but kick-ass cauliflower does double duty here creating a rice-like texture for this silky vegan risotto, and providing the creaminess for this stellar grain-free dish! A perfect bowl of comfort.

I first served this dish years ago at a restaurant I consulted within the lower east side of NYC called Counter. A great little vegan dining spot that focused on small plates and spin-offs of traditional favorites. We served this with some seared sage polenta cakes and fished with chive oil. The risotto on its own has stuck with me for years and is a go-to recipe when I want to feature cauliflower on a menu or a grain-free option. A version of this was then a featured recipe in the Crazy Sexy Cookbook with Kris Carr.

Heart-warming, cozy, delicious comfort food. We’re keepin’ it light, but rest assured this will fill your belly and hit all the spots. Hit up that farmers market or grocer for the sexiest cauliflower you can find and have fun with this cauli on cauli feast – enjoy!

  • Author: Chad Sarno
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 4-5 1x

Ingredients

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  • 2 heads cauliflower, for prep see instructions
  • 1 yellow onion, chopped
  • 6 cloves whole garlic, peeled
  • 1 large pinch of sea salt
  • Fresh ground black pepper to taste
  • 2 1/2 cups vegetable stock
  • 1/4 cup plant-based butter
  • 1/2 cup unsweetened almond milk
  • Large pinch coarse sea salt
  • Fresh ground black pepper to taste
  • Extra virgin olive oil
  • 1/2 yellow onion, small dice
  • Fresh horseradish root, to garnish

Instructions

  1.  Prepping the cauliflower

Have 3 small prep bowls ready to separate the cauliflower. All three bowls will have about an equal amount of cauliflower. In the first bowl prep small florets  (try using a combination of purple and white for added visual appeal), and other two bowls the remaining white cauliflower chopped.

  1. Prepare the cauliflower puree

Using one of the bowls of the chopped cauliflower, add to a small pot with the chopped onion, garlic cloves, sea salt, black pepper, and vegetable stock. Bring to boil, then reduce back to simmer, about 8-10 minutes. When cauliflower is tender pour the mixture into a high-speed blender with the butter and almond milk and blend until smooth. Set aside.

  1. Prepare Cauliflower rice

Using the other bowl of chopped cauliflower, add to food processor and pulse until a small rice texture. Pour into a bowl and set aside.

  1. Make the Risotto:

On medium to high heat, warm two swirls of extra virgin olive oil in a saute pan. Add the 1/2 small diced onion, and saute until translucent. Add the cauliflower florets and cook for 2-3 minutes. Add cauliflower sauce to saute pan, and shake pan until sauce settles and starts to simmer. Add cauliflower rice to the mixture and stir. Cook until risotto mixture begins to thicken – about 3 minutes total.  Serve immediately, and garnish with freshly grated horseradish and sliced raw cauliflower if preferred.

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