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Vegan Cauliflower Risotto
Easy vegan cauliflower risotto with riced cauliflower and spinach!
Course
Main Course, Side Dish
Cuisine
American, gluten free, vegan
Keyword
cauliflower risotto, riced cauliflower, vegan cauliflower
Prep Time
2
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
12
minutes
minutes
Servings
4
Calories
70
kcal
Author
Monica Davis
Ingredients
2
tablespoons
olive oil or vegan butter
3
cloves
garlic
minced
1
16 oz package
riced cauliflower
or 2 cups riced cauliflower
1/2
teaspoon
salt
2
cups
baby spinach
1/4
cup
parsley
freshly chopped
US Customary
-
Metric
Instructions
Warm the vegan butter, or olive oil in a skillet on the lowest setting. Add some minced garlic and let the garlic warm in the oil for about 2 minutes.
Once the butter and garlic are warm, add a bag of riced cauliflower to the skillet and sprinkle with salt.
Stir to coat the cauliflower rice with the garlic butter and turn up the heat slightly.
Allow the cauliflower to cook slowly stirring every minute or two until the “rice” becomes soft and slightly translucent.
Add spinach and mix well again allowing it to cook for about 2 more minutes until the spinach has wilted and become shiny.
Garnish with fresh chopped parsley and serve warm. (Add toasted pine nuts, vegan parmesan, and a squeeze of fresh lemon if desired.)
Notes
Warm the garlic in the oil, do not allow it to brown.
Cook the cauliflower slowly until it becomes soft and buttery.
You can also add mushrooms to this dish for a great added flavor and texture. If using mushrooms, add them along with the garlic in the beginning.
Nutrition
Serving:
0.5
cup
|
Calories:
70
kcal
|
Carbohydrates:
1
g
|
Fat:
7
g
|
Sodium:
305
mg
|
Potassium:
113
mg
|
Vitamin A:
1720
IU
|
Vitamin C:
9.9
mg
|
Calcium:
24
mg
|
Iron:
0.6
mg