Lemon Cauliflower Risotto

Name: Lemon Cauliflower Risotto
Yield: 4
Ingredients: 1/2 onion, diced; 2 cloves garlic, finely chopped; 1/2 cup low-sodium or no-salt-added vegetable broth; 6 cups very finely chopped cauliflower florets (tops of florets only, not stems); 1/2 organic lemon, juiced and zested; 1 cup roasted red bell peppers, sliced; 1 tablespoon nutritional yeast; 2 cups spinach, finely sliced; 4 tablespoons raw almond butter; 2 tablespoons sliced chives, divided; 2 tablespoons raw almonds, chopped

By: Chef Martin Oswald

by 30 members

G - BOMBS

Category: Main Dishes - Vegan

Cauliflower stands in for rice in this wonderfully flavorful and creamy "Risotto".

Recipe
My Notes
Nutrition Facts
Ratings & Comments (26)

Recipe

Serves 4

Ingredients

Add to Grocery List

1/2 onion, diced

2 cloves garlic, finely chopped

1/2 cup low-sodium or no-salt-added vegetable broth

6 cups very finely chopped cauliflower florets (tops of florets only, not stems)

1/2 organic lemon, juiced and zested

1 cup roasted red bell peppers, sliced

1 tablespoon nutritional yeast

2 cups spinach, finely sliced

4 tablespoons raw almond butter

2 tablespoons sliced chives, divided

2 tablespoons raw almonds, chopped

Instructions:

Saute the onion and garlic in a stainless pot without water, stirring often until golden brown, about 7 minutes.

Add the vegetable broth and cauliflower and saute for 3 minutes. Add all other ingredients except the almonds and 1 tablespoon chives and cook for 3 more minutes or until cauliflower is al dente. Sprinkle the almonds and remaining chives over the risotto.

My Notes

My Notes: (Click Edit to enter your notes about this recipe)

Nutrition Facts

Serves 4

Per Serving:

Calories 245
Protein 10 g
Carbohydrates 18 g
Sugars 6 g
Total Fat 17.1 g
Saturated Fat 1.7 g
Cholesterol 0 mg
Sodium 88 mg
Fiber 7.4 g
Beta-Carotene 943 ug
Vitamin C 167 mg
Calcium 134 mg
Iron 2.2 mg
Folate 137 ug
Magnesium 102 mg
Potassium 817 mg
Zinc 1.7 mg
Selenium 2.2 ug

Ratings & Comments (26)

My Rating:
(click on a star to select your rating)

lmabry85

5/18/2024 11:08 AM

Rated this recipe:

I used arugula instead of spinach and it worked well - not overpowering since it only was 2 cups. The red peppers are really the bright spot needed for this dish.

Jancat365

2/17/2024 4:13 PM

Rated this recipe:

After trying many recipes over the last 10 years, this is still my Favorite Cauliflower "Rice" recipe of all!! Definitely use the food processor to chop the cauliflower to save time. So delicious! Thanks for all the recipes over the years. Keep them coming!

CleanLivingDiva

2/4/2024 8:01 PM

Rated this recipe:

I just added this one to my Favorites file! I used a food processor for the cauliflower rice, roasted my own red peppers, added mushrooms, and used the whole lemon instead of half. Served it with a sweet potato topped with homemade garlic hummus and avocado toast. Yummy!

Johncgandy

8/3/2021 7:17 PM

Rated this recipe:

This recipe seemed daunting and I was hesitant to try it, but my wife volunteered to use the food processor to rice the cauliflower, so we plowed ahead. Maybe I didn't read the recipe carefully enough so we used the whole head of riced cauliflower; turned out I needed a lot more broth than half a cup; and we didn't have a red bell pepper, so omitted it. I omitted the almonds and doubled the almond butter. Since I had used all our spinach, we used baby kale. It turned out great! Loved it!

Itsbabs

1/11/2020 8:34 PM

Rated this recipe:

I was pleasantly surprised on how delicious this dish was. I was looking for something to take for a Christmas dinner and found this recipe. My friend prepared it for me since I was overcome by events and I took it to the family dinner. Everything was so hectic that I didn't get to really sit and enjoy it until I came home. I froze what was left over and had some for breakfast the next day. It was fantastic! Even the SAD eaters liked it. I ate the rest of the leftovers over a couple of days and had my friend make another batch of the recipe. Each time, she doubled it. Freezes great. I used one cauliflower unless I was doubling the recipe. This is 5 STARS.

Ilita

10/20/2018 10:58 PM

Rated this recipe:

I didn't like this dish, but some of my dinner guests seemed to like it.

Laury

1/1/2017 2:43 PM

Rated this recipe:

I made this for our family Christmas dinner for 25. It was such a hit! The chilldren had NO idea they were eating cauliflower. When my daughter spilled the beans they were so surprised. Maybe a little more open to trying vegetables they "don't like" in the future. I think this is another great recipe for "using up" veggies. I, too, used a food processor so for me it was fast and easy.

Freshenista

9/28/2015 10:12 PM

Rated this recipe:

I liked this, though not as much as some of the other recipes I've had from this site. My husband, who is not a cauliflower fan, was not enthusiastic. We were short on spinach, so maybe didn't have the best version. I thought it resembled cous cous more than risotto, so might try it with a cous cous recipe next time. I'm not a big fan of most of the crucifers, so as a way to eat a lot of cauliflower, I'd give it a thumbs for this recipe and as potential for other options.

msajbel

11/5/2014 8:46 AM

Rated this recipe:

This entrée is amazing! The cashew butter makes it so creamy and delectable. One of the top 5 recipes I've tried.

LiseW07

11/4/2014 10:29 AM

Rated this recipe:

First try...bland but I added white pepper to improve the flavor. Thank you dotty60 for the tip on using a food processor. I only had a small ORANGE cauliflower (the rest was used in a Halloween salad) so added 2 carrots to blend in with the theme: ORANGE. It blended in nicely. I replaced the spinach with mustard greens from my garden. I couldn't taste the lemon...but then, I'd rather not...considering it would be too citrusy. Making vegan quinoa and sweet potato burgers to go along with this Risotto with a twist.

joyhuntington

11/3/2014 6:38 PM

Rated this recipe: (no rating)

Very tasty! WeissFamily, I used one large head if cauliflower. I too, used the juice of one whole lemon, mostly because I misread the recipe, but it was good.

WeissFamily

11/3/2014 4:45 PM

Rated this recipe: (no rating)

How many cauliflowers?

Sandi

7/14/2014 5:47 PM

Rated this recipe:

I agree with all of Dotty's comments above. It's a winner!

dotty60

10/27/2013 12:19 PM

Rated this recipe:

Delicious! I used the food processor to cut the cauliflower florets - it saved a lot of time & produced a wonderful texture. After cutting out the large stems from the center of the cauliflower head, separate the florets and add to the Cuisinart (with the metal blade attachment). Pulse until desired consistency. I did it in 2 batches. I also thought the dish needed a little more lemon - I used a whole one for juice and zest.

wltrn

7/14/2013 8:45 AM

Rated this recipe:

This was absolutely delicious! I served it as a side dish alongside steak for some meat eating friends (main dish for us!) They could not stop raving about it!!!! This will definitely be in our regular menu rotation.

Heisefam

6/2/2013 6:30 PM

Rated this recipe: (no rating)

So Good!! Even my picky eaters liked it! :-) And pretty easy to make!

"This comment was last edited on 6/2/2013 6:30 PM

Tammerb

4/24/2013 12:01 AM

Rated this recipe:

Fantastic recipe. Will make this one again! Even my hubby enjoyed this dish. We did add a squeeze more lemon juice at the end.

Sheridan

4/3/2013 2:40 PM

Rated this recipe: (no rating)

I will make this again, next time without the nutritional yeast. I found that the wonderful lemon flavor was overwhelmed by the nutritional yeast, and actually ended up making it a duller, boring-er flavor. Chopping up the caulflower takes about 15 minutes, so expect this to take more like 45 minutes to prepare. Perhaps with the nutritional yeast out, more flavor dimensions will be apparent, but I would recommend adding in peas and mushrooms for more of that missing flavor dimension.

skipsperry

3/8/2013 9:03 PM

Rated this recipe:

This recipe is delicious. The cauliflower did resemble risotto, to our surprise. While we liked the recipe as is, we LOVED our tweaks to it, but it no longer is like a risotto, but more like a tabouli. Add: 1/8 tsp freshly ground pepper 1/2 tsp orange curry powder In addition to the chopped almonds, add a sprinkling of sunflower seeds, pumpkin seed, and a few "squirts" of Sriracha hot chili sauce. Delicious!

LindaRose

2/24/2013 6:26 PM

Rated this recipe:

Wow. This is great, and I don't even LIKE cauliflower!

12/10/2012 4:37 PM

Rated this recipe:

I made this for my non-ETL family members and they loved it. I love the fresh lemon flavor.

free2choose

11/9/2012 12:55 PM

Rated this recipe:

I used soy sauce instead of nutritional yeast and a frozen kale/collard combo instead of spinach, and it worked great.

dhogan

10/31/2012 7:15 PM

Rated this recipe:

This is a great recipe. The texture and flavors are wonderful and I recommend it. I will keep cooking this.

bjcounts

10/27/2012 6:40 PM

Rated this recipe: (no rating)

I LOVED this! I can't wait to make it again.

Marlys

10/24/2012 4:51 AM

Rated this recipe: (no rating)

The finely chopped cauliflower is the "risotto".

Deni99

10/23/2012 4:43 PM

Rated this recipe: (no rating)

How much Risotto is needed in the recipe. I don't see it listed.

Browse Recipes

Lemon Cauliflower Risotto

Recipe

Ingredients

Instructions:

My Notes

Nutrition Facts

Per Serving:

Ratings & Comments (26)