Ingredient Notes:
You can find the full list of ingredients and exact measurements in the recipe card below. Below are a few ingredient notes from my recipe testing:
Miso paste: I recommend using white miso paste, especially if you are new to using miso paste in your cooking. It has a mild flavor and is less overpowering than other types of miso.
Nutritional yeast: This ingredient adds the “cheesy” flavor to risotto. You can find it in the spice aisle. Bragg is the most popular nationwide brand, and it is the one I used in this recipe.
Leeks: If you can not get your hands on leeks, you can use chopped onions instead.
Quinoa: I use some cooked quinoa to bulk up the recipe and make it more filling. Use leftover quinoa or cook some following my stovetop quinoa recipe.
Cauliflower Risotto Recipe
Ingredients
For the dressing:
- 1 1/2 tablespoon tahini
- 1 tablespoon nutritional yeast
- 1 tablespoon miso paste
- 1 1/2 cups vegetable broth
For the “risotto”:
- 1 head of cauliflower, washed and trimmed
- 1/2 tablespoon, coconut (or olive) oil
- 1 medium leek, washed thoroughly and thinly sliced – or onion
- 2 cloves garlic, peeled and minced
- 1 1/2 cups cooked quinoa
- 1/2 tablespoon lemon juice
- 1/4 cup hemp seeds, optional
- 1 teaspoon coarse salt
- Black pepper, optional
- 2 tablespoons Italian Parsley, chopped
Instructions
- Start by making the dressing: Whisk together the tahini, nutritional yeast, miso paste, salt, and vegetable broth in a bowl. Set aside.
- Process the cauliflower florets in a food processor until they are very small, 12- 14 pulses. Preferably the size of rice.
- Heat the oil in a 12 inch non-stick skillet in medium heat. Add the leeks and garlic. Sauté until leeks are tender and beginning to brown.
- Stir in the cauliflower rice and cook, stirring occasionally, for 5-8 minutes.
- When the cauliflower is cooked through, add the quinoa and the dressing. Let it come to a simmer. Cook until the excess liquid is evaporated. Give it a generous stir.
- Turn off the heat. Stir in the lemon juice and hemp seeds.
- When ready to serve, sprinkle it with parsley and black pepper.
Notes
- Yields: This recipe makes 5-6 cups of cauliflower risotto, ideal for serving 4 adults.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Cauliflower Recipes You Might Also Like
This recipe is adapted from the cookbook “Superfood Kitchen” written by Julie Morris.
I’m so glad I found your blog today! (A little sad about what I’ve been missing!) Tonight I am making this and the lime/honey mahi mahi. I will be back to report but so far, everything seems so wonderful.
I was going to skip a step on making this recipe and buy cauliflower rice. Do you have any idea how many cups a head of cauliflower makes? My guess is roughly 2C.
Looking forward to trying it.
Hi Mary,
I would say somewhere between 2-4 cups, depending on the size of the cauliflower head you are using.
I used a medium-sized cauliflower head for this one, so if your is around 2-3 cups, it should work. That being said, this recipe is pretty forgiving and the sauce would still be enough if you had a little bit more.
Hope this helps.
Made this for dinner and it was delicious. For the leftovers the next day I decided to have it as a side dish, just because so much cauliflower caused my husband and I to bloat up quite a bit after dinner. It is so good, however, that you’ll want to eat as much of it as possible!
Thanks Aysegul!
Thanks so much for letting me know. This is my husbands favorite side dish as well. 🙂
I’m sure it’s delicious though
This is not risotto.
Thank you for this recipe! I tried making a riced cauliflower risotto before with no luck (I think I overcooked it and it turned to mush) but I like the way the quinoa makes this look so fluffy and holds it’s shape really well. I love the flavours too. Gotta try this!
Hi Aimee,
I think the best thing about this recipe is that it uses cauliflower to compensate the texture and taste of rice. Like you said, quinoa makes it really fluffy and gives it a body…
I hope you will get a chance to try this recipe.
Thank you so much for stopping by!
Cheers!