Gluten and grain-free cauliflower rice with a coconut milk base and simple seasonings. Perfect as the base to your plant-based meal or as a cozy side.
Well it’s been an interesting past few days being phone-less, friends.
My iPhone started displaying some troubling signs on Sunday but I ignored them.
On Monday the touch screen was fickle and only worked about 50% of the time.
Yesterday (Tuesday), the screen was frozen for the entirety of the day, save a few 10 minute pockets of time where I managed to put up a few Instagram stories and backup my phone to the Cloud.
Today I finally made my way to the Apple store and received a shiny new phone for my faulty display troubles.
So now I’m getting settled with a full iCloud restore and getting reacquainted with being “in touch”.
I joked that the technical difficulties were the universe’s not so subtle way of telling me to take a break already.
Which I fully intend to…after I share this Creamy Cauliflower Rice Risotto with you.
This plant-based version of risotto with cauliflower rice and mushrooms will keep you cozy and satisfied this winter!
It was SO COLD today here in Virginia.
Making my way to my Apple appointment, I found my pace quickening from a walk to a speed walk to a low jog to a downright dash into the Apple store.
Luckily, I had this cozy cauliflower risotto to come home to with an intact phone.
In this gluten-free and keto-friendly version, Cece’s Veggie Co. Riced Cauliflower replaces your grains, and coconut milk replaces milk or cream.
Sliced white button mushrooms add a hearty feel with umami flavor, and fresh herbs add color and intrigue.
The trick to the perfect cauliflower risotto is to let the cauliflower absorb the coconut milk during the 1-pot cooking process.
You want the risotto to be creamy but not watery.
For an alternative to coconut milk, try using almond milk or hazelnut milk for varied results.
This Creamy Cauliflower Rice Risotto is perfect for quick plant-based comfort food on a cold day.
Try making it as the base to a full meal or as a complementary side dish.
Its simple ingredients are suitable for all diets and lifestyles, so share it with friends and family!
I like to make mine into an entrée by adding protein on top.
If you’re looking for more protein powder, too, try serving this risotto with chickpeas, hemp hearts, or tofu/tempeh on top.
Try making a bowl for date night in, family dinner, or as a welcome addition to your holiday spread!
Cheers!
If you make this Creamy Cauliflower Rice Risotto, let me know!
Come say hi on Instagram and use #floraandvino!
Check out my Pinterest page to pin more recipe like this one to make later!
For more easy risotto recipes, check out my Roasted Butternut Squash Quinoa Risotto.
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XO Lauren
Creamy Cauliflower Rice Risotto
- Total Time: 30 minutes
- Yield: 4-6 servings
Description
Gluten and grain-free cauliflower rice with a coconut milk base and simple seasonings. Perfect as the base to your plant-based meal or as a cozy side.
Ingredients
- drizzle of avocado oil
- 1 large yellow onion, diced
- 8 ounces white button mushrooms, sliced
- 1/8 tsp garlic powder
- 1 TBSP white wine vinegar
- 1 tsp fresh thyme
- 1 package Cece’s Veggie Co. Riced Cauliflower
- 1 15-oz. can full-fat coconut milk
- pinch of Himalayan sea salt
- black pepper, to taste
- green onion, for serving
Instructions
-
Add the avocado oil to a large saucepan over medium heat.
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Add the onion and sauté until it starts to soften, about 5 minutes. Add in the mushrooms and cook for 5 more minutes.
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Add in the garlic powder, white wine vinegar, and thyme and sauté for another minute.
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Add in the cauliflower rice, coconut milk, and sea salt and stir well to combine.
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Bring the coconut milk to a simmer and cover the pot with a lid. Lower the heat and cook until the cauliflower rice is tender, about 10 minutes, until the cauliflower rice has absorbed most of the coconut milk. Taste, adding more salt and pepper to taste.
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Serve warm with fresh thyme. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Entrée, Side
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free
This post is brought to you by Cece’s Veggie Co., but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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