I can’t remember the first time I had cauliflower rice, but it was in the past year. Ever since then I’ve been making it all the time. It’s not full of carbs—great for a ketogenic diet—and the calories are minimal, and it just plain tastes better than the real thing to me. I’ve used it for all kinds of cuisines from Thai to Mexican to Chinese. Basically, anywhere you use rice, you can use cauliflower. Pretty great, right?
But while this healthy substitution works for recipes all over the globe, I thought it might be tricky to make the notoriously dairy-heavy risotto with it—especially a vegan version.
After some trial and error, I think I got it right. This recipe is rich and creamy, but without real cream. And while the cauliflower rice has a bit more of a jagged texture than regular rice, that’s about the only place you’ll notice a difference. This dish is really tasty and works well as a side if you split it up, or even as a very hearty entrée for two people. Just like the rice itself, the dish is just as versatile.
If you’re a rice fan and have never tried cauliflower rice, I urge you to give this a try. It’s fun to make (if not messy) and really tastes great. I think once you have it you’ll be a convert, just like I am. And when you make it, let me know how it goes by leaving a comment below. I’m excited to see if you love it as much as I do!
- ½ medium cauliflower, grated into “rice”
- 1 tsp. oil
- ½ onion, diced
- 2 cups vegetable broth
- 1 cup peas
- 3 Tbsp. vegan butter
- 1 tsp. nutritional yeast
- 2 tsp. Italian parsley, chopped
- Salt to taste
- “Rice” cauliflower with medium box grater.
- Heat oil in Dutch oven or other deep pan and add onions. Cook until translucent, about 5 minutes.
- Stir in cauliflower and cook 5 more minutes.
- Add vegetable broth and bring to boil, then reduce to simmer. Cook 5 minutes or until liquid is absorbed.
- Stir in peas, butter and nutritional yeast. Cook 5 minutes.
- Add parsley and salt, cook 1 minute, then remove from heat and serve.