Video Recipe vegetarian dish with asparagus, mushrooms, cauliflower rice

This cauliflower risotto is more than just another cauliflower rice trend meal – it’s full of flavor, easy and ready in less than 30 min. Low carb & vegan too.

Reading: recipe vegetarian dish with asparagus, mushrooms, cauliflower rice

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I’m never quick to jump on a food trend, and in fact I am often skeptical. Some I know I’ll never even try (like the unicorn thing), but others I am tempted to eventually, and sometimes find myself liking.

Read more: My Top 10 Mexican Recipes

My latest is cauliflower rice.

It’s one of those things that’s become all too trendy as a low carb, healthier alternative to ‘real’ rice, but I wasn’t sure if it would work for those of us that aren’t quite as bothered by that. Would it actually taste good? Well, in the case of this cauliflower risotto with asparagus and mushrooms, the answer is most definitely yes.

I’ve been pleasantly surprised by a few food trends I have tried over the last year or so – like chia pudding (both the coconut chia pudding with peach and banana chia pudding I have shared so far) and Buddha bowls (like my crab rice Buddha bowl and leftover steak and quinoa bowl). My main worry with cauliflower rice would be that it was a bit bland. I enjoyed the roasted cauliflower and eggplant salad I made a while back, but I think it was more for the eggplant and herby dressing. But I didn’t need to worry.

There were two things that pleasantly surprised me about this – first, it actually has a good amount of flavor, and second, it cooks a lot quicker than a rice-based risotto. Cauliflower, at least when riced, is actually quite sponge-like with flavor. Here I’ve used the flavor of a typical lemon risotto and made it even more fresh, since cauliflower is lighter, and it really works.

How to make this cauliflower risotto

You can buy ready-riced cauliflower but it’s really easy to make yourself as you just pulse it a minute in the food processor.
Then, start cooking your onion, garlic, and add the mushrooms then asparagus.
Once they are getting tender, add the cauliflower, wine and lemon.
Let it cook a few minutes then finish it off with some parsley.

You can add cheese to this, but it really doesn’t need it and so it makes a great vegan meal.

Fresh, light, quicker and healthier than a typical risotto, this cauliflower risotto is also full of delicious flavor. Take it from a previous skeptic, this is one meal you need to try. I’m definitely making it again soon.