
Share this post:
After sharing a short video of this risotto on Instagram (see below), I received a number of requests for the recipe, so here it is. Long a favorite vegetable of mine, cauliflower seems to be coming into its own in the public sphere. This version of risotto may be taking liberties with risotto’s traditional foundation, but it’s much more nutrient-dense and much less calorie-dense than the Arborio rice version.
NOTE: For the version in the video, I added roasted Brussels sprouts (and didn’t add the peas and sundried tomatoes as directed below. The recipe lends itself to much variety depending on what green veggies you have on hand.)
[Tweet “{RECIPE} Enjoy this nutrient-dense, easy-to-make, delicious take on traditional risotto. YUMMERS!”]
Ingredients
2 tablespoons olive oil, divided
1 onion, diced
1 head cauliflower, pulsed in a food processor bowl to resemble rice-size pieces
3 cloves garlic, finely chopped
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) vegetable stock
1/4 cup (60 ml) plant-based creamer or thick plant-based milk, such as cashew or almond
1 cup (110 g) English peas (frozen or fresh)
2 tablespoons chopped sundried tomatoes
1 tablespoon lemon zest
1/4 cup (30 g) toasted pine nuts, almond slivers, or walnut pieces
2 tablespoons chopped fresh parsley and/or thyme
Salt and pepper, to taste
Directions
Heat the oil in a large sauté pan over medium heat. Add the onion, and sauté until translucent, about 4 minutes. Add the cauliflower and garlic, season with salt and pepper, and sauté for 3 more minutes.
Deglaze the pan with the wine and cook, stirring constantly, until the liquid is almost evaporated. Add the vegetable stock and creamer, and bring it to a simmer. Stir in the peas and sundried tomatoes, and cook until the cauliflower is tender, about 5 to 7 minutes.
Remove from heat and add the lemon zest, nuts, herbs and a drizzle of olive oil.
ROASTED BRUSSELS SPROUTS: As per the Brussels sprouts in the video, I just cut off the ends, sliced them in half, tossed them with some olive oil, salt, and pepper, and roasted them in a 425-degree oven for 15 minutes, or until they were crispy on the outside and cooked through on the inside.)
Yield: Serves 2
Soy-free, wheat-free, gluten-free
Comments (4)
Leave a Reply Cancel reply
Related Posts

Hi! I’m Colleen.
Hello, and welcome. I’m Colleen, aka The Joyful Vegan, and I’m here to give you the tools and resources you need to eat, cook, travel, and live compassionately and healthfully.
My Recommended Products
Joyful Vegan Messageware
Wear your compassion on your sleeve (or chest or head!) by choosing any number of my message products.
Make a Donation
Donating = Loving
For more than twenty two years, my work and podcast have remained free (and ad-free) thanks to support from listeners, followers, and readers. If this labor of love has impacted your life at all, please consider becoming a supporter. 🖤 Thank you!
Delicious ! thank you
You’re welcome. 🙂
This looks like a lovely recipe. Out of white wine though! Oh no! Thanks Colleen, and I will print this one out, and do later
Yay! Enjoy, Evie! xo