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Cauliflower Risotto in a plate with a spoon on the side

Cauliflower Risotto Recipe

A vegan cauliflower "risotto" dish made with superfoods like tahini, miso paste, nutritional yeast and cauliflower.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 263kcal


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
  • 2 cloves of garlic peeled and minced
  • 1 1/2 cups cooked quinoa
  • 1/2 tablespoon lemon juice
  • 1/4 cup hemp seeds
  • 1 teaspoon coarse salt
  • Black pepper optional
  • 2 tablespoons Italian Parsley chopped


  • 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 leaks and garlic. Sauté until leeks are tender and beginning to brown.
  • Stir in the cauliflower 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.


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