Submitted by webmaster on

Recipe Type: 


Made with cauliflower "rice", this cauliflower risotto / low-carb risotto is a light and healthy alternative to traditional risotto. Vegan and Gluten-Free.


SourceAngela @
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes


3 T
olive oil
450 g
mushrooms (chopped (I used just oyster, but any mix would be great))
Cauliflower (head grated (either by hand or food processor))
1⁄4 c
dry white wine
1 c
onion (grated)
2 clv
garlic (minced)
1⁄2 c
vegetable broth (or stock cube and water)
6 T
pine nuts (lightly toasted)
2 T
parmesan cheese (vegan replacement nutritional yeast)
1 t
2 T
butter (or vegan margarine)
1 pn
pepper (to taste)
1 ds
truffle oil


  1. Heat 1 tbsp olive oil in a medium skillet and cook the mushrooms until tender; set aside.
  2. Heat 2 tbsp olive oil in a large skillet over medium heat and cook the onions and garlic for a few minutes until the onion becomes translucent.
  3. Add the cauliflower and wine, and cook for about 5 minutes, until the wine has evaporated.
  4. Add the broth, reduce the heat and cover, letting it cook a few minutes. You’ll want the cauliflower to be “al dente” with a little texture so it isn’t just mush.
  5. Meanwhile, pulse together the pine nuts, nutritional yeast, and salt until it forms a powdery consistency.
  6. Remove the cauliflower from the heat and stir in the nut mixture until well combined. Stir in the margarine and season with pepper, to taste.
  7. Stir in the mushrooms and drizzle some truffle oil on top before serving.
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