A white plate filled with vegan cauliflower risotto with a red skillet behind it.


Easy vegan cauliflower risotto with spinach!

Course Main Course, Side Dish
Cuisine American, gluten free, vegan
Keyword cauliflower risotto, vegan cauliflower, vegan risotto
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 4
Calories 70 kcal


  • 2 tbsp olive oil or vegan butter
  • 3 cloves garlic minced
  • 1 16 oz package riced cauliflower or 2 cups riced cauliflower
  • 1/2 tsp salt
  • 2 cups baby spinach
  • 1/4 cup parsley freshly chopped


  1. 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.

  2. Once the butter and garlic are warm, add a bag of riced cauliflower to the skillet and sprinkle with salt.
  3. Stir to coat the cauliflower rice with the garlic butter and turn up the heat slightly.

  4. Allow the cauliflower to cook slowly stirring every minute or two until the “rice” becomes soft and slightly translucent.
  5. Add spinach and mix well again allowing it to cook for about 2 more minutes until the spinach has wilted and become shiny.
  6. Garnish with fresh chopped parsley and pine nuts if desired and serve warm.

Recipe Notes

Nutrition Facts
Amount Per Serving (0.5 cup)
Calories 70 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 305mg13%
Potassium 113mg3%
Carbohydrates 1g0%
Vitamin A 1720IU34%
Vitamin C 9.9mg12%
Calcium 24mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.