Risotto is one of my favorite ways to eat carbs. Creamy, sometimes cheesy, and full of flavor . This cauliflower risotto has tons of the great flavors that I miss.

It’s a healthy risotto dish which you can make it with the spices of your choice. The most important aspect of the dish is the base, riced cauliflower. For a cheesy taste, nutritional yeast is a great addition. However, if you do not find nutritional yeast anywhere you live, I recommend finding a good vegan cream. Add tons of garlic, onion powder, some vegetable broth powder and this should give you a great taste without needing nutritional yeast. Below I have no nutritional yeast, just a great sauce!

Prep: 10 minutes Cook: 15 minutes Serves: 4

Ingredients:

1 head cauliflower Suggestion: 3 tablespoons olive oil- will be used in two different batches – You can use less or none- this helps it become creamy and rich

1/2 cup vegetable broth

1/2 cup vegan cream or full-fat coconut milk

4 cloves of garlic

3 tablespoons parsley chopped

1 tablespoon turmeric

Salt and Pepper

1 teaspoon garlic powder

Instructions:

Cauliflower risotto rice:

Clean the head and remove leaves and stems- cut into large pieces

In a food processor/blender OR by hand with a knife- process or chop the cauliflower to get rice-sized grains. This should take 2 minutes with a processor, if you keep going it will become a mash!

chop the cauliflower to get rice-sized grains. This should take 2 minutes with a processor, if you keep going it will become a mash! Heat a pan and add 2 tablespoons of the olive oil

Add the riced cauliflower with salt and pepper, stir and cook for 10 minutes

Risotto

Now that you have the “rice” ready, In a pot add the vegetable broth and bring to a boil

Add the turmeric, onion powder and cream and lower the heat

Add the cauliflower mixture and cook for 5-8 minutes or until grains are soft

This is when you want to add salt and pepper to your taste

Topping:

Now onto the best part! The garlic topping

Heat 3 tablespoons of olive oil

Add the garlic and watch carefully, it can burn quickly

Stir occasionally- as soon as it starts to brown add the parsley and stir

Quickly remove the garlic and parsley from the pan to stop the cooking process

Add the hot garlic, olive oil and parsley mixture to the top of the risotto!

Enjoy