Photo credit Nicoline Aagaard

Photo credit Nicoline Aagaard

No-Rice Cauliflower and Roasted Mushroom Risotto 

I love a hearty risotto from time to time, and even though rice is a gluten free grain, it is carbohydrate-heavy and essentially nutritionally void. Making a risotto from scratch also takes a very  long time and requires a lot of patience, with constant stirring and monitoring required. 

Today's recipe offers a delicious, healthy and less arduous alternative to the traditional risotto dish. When left to simmer on low heat after assembling, the flavours really caramelise and come together. This meal is super healthy and can be made with only a few (cheap) ingredients.

Serves 2. 


2 cups of mixed mushrooms (I like Shiitake and portobello) 

Olive oil

Salt and pepper, to taste

1 medium onion, diced finely

1 leek, chopped

2 cloves of garlic, chopped

1 medium head of cauliflower  

2 cups of vegetable broth or stock

2 teaspoons of white wine vinegar  

1 tablespoon of nutritional yeast (optional) 

Pinch of cayenne pepper (optional) 


For the roasted mushrooms, preheat the oven to 350 F. Place the mushrooms on an oven tray lined with parchment paper and drizzle with olive oil and salt and pepper (fresh rosemary works well on the mushrooms too). Place in the oven and roast until golden and slightly crispy (10 to 15 minutes).

For the risotto, chop the cauliflower into florets and process in the food processor until it forms a "rice" substance.

Heat a large pot over medium-high heat and olive oil then add the onion and leek, stirring for a minute or two until it turns translucent. Add the garlic and stir to combine, then ddd the cauliflower 'rice' to the pot and combine, about 1 minute.

Heat the vegetable broth to a simmer (either over the stove or the microwave). Add 1/4 of a cup of broth to the rice mixture at a time, and stir until the liquid is completely soaked up and incorporated. Repeat this process until 1/2 cup of broth is left. Feel free to add salt, pepper, cayenne and nutritional yeast at this point if desired.

Add the two teaspoons of white wine vinegar and combine. Then add the remaining broth and stir again until all the liquid is absorbed. Add the roasted mushrooms, reserving a few for a garnish.  

If you have time, lower the heat and simmer on the stove for as long as you wish, to allow the flavours to combine. You will find that the mushrooms add a richness of taste to the meal. 

When ready, serve in bowls and top with left over mushrooms. Drizzle with olive oil and eat! 


Vegan | Gluten-free | Paleo | Sugar-free