Cauliflower Risotto Recipe
A vegan cauliflower "risotto" dish made with tahini, miso paste, nutritional yeast and cauliflower rice instead of arborio rice.
Servings: 4 Servings
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
Calories: 263kcal | Carbohydrates: 31g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Sodium: 1148mg | Potassium: 673mg | Fiber: 7g | Sugar: 5g | Vitamin A: 792IU | Vitamin C: 76mg | Calcium: 87mg | Iron: 4mg
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