Recipe: "Cheesy" Vegan "Risotto"

Posted by Amina AlTai on

Everyone is talking about how cauliflower is such a great rice substitute.  I wont lie, I've had my reservations, especially after a seriously epic fail with a cauliflower pizza crust.  I still get nauseous just recalling it and as a result I was long overdue in experimenting with cauliflower "risotto." But now I think I might be seriously addicted.

Like all my recipes, it's really easy to prepare.


The head of one cauliflower

3 tbs of olive oil

1-2 cups of mushrooms depending on your preference

1/4 cup of dry white wine

1 large onion

3 cloves of garlic

1/2 cup of vegetable broth

3 tbs of apple cider vinegar

3 tbs of nutritional yeast

5 tbs of toasted pine nuts

1 tsp of salt

4 tbs of hemp seeds

1 cup of daiya cheese

Grate your cauliflower head or put it in the food processor until it has the consistency of rice.  Sautee your mushrooms until tender and then set aside.  Sautee your onions and garlic until the onions become clear.  Add the cauliflower, salt and wine and cook until the wine evaporates.  Then add the apple cider vinegar and broth, reduce the heat and let it cook for a few minutes.  Don't let it get too mushy, you want it to have some crunch texture.  In a separate bowl combine the nutritional yeast and pine nuts.  Add them to the mixture and then mix in the diaya cheese.  Finally, add in your mushrooms and serve it up on a bed of kale, or just by it self.  Sprinkle the hemp seeds on top for a little extra crunch and a nutritional/protein boost. 

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