Cauliflower Rice Risotto with Peas
Prep time
Cook time
Total time
Ditch the starchy rice and try cauliflower instead! This updated risotto recipe gives you all the flavor and richness without the carbs.
Recipe type: Entree or Side
Serves: About 6 cups
  • 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
  1. “Rice” cauliflower with medium box grater.
  2. Heat oil in Dutch oven or other deep pan and add onions. Cook until translucent, about 5 minutes.
  3. Stir in cauliflower and cook 5 more minutes.
  4. Add vegetable broth and bring to boil, then reduce to simmer. Cook 5 minutes or until liquid is absorbed.
  5. Stir in peas, butter and nutritional yeast. Cook 5 minutes.
  6. Add parsley and salt, cook 1 minute, then remove from heat and serve.
Nutrition Information
Serving size: 1 cup Calories: About 150
Recipe by The Nut-Free Vegan at