The cauliflower is the risotto! Cut out calories, but none of the creaminess or flavor with this brilliantly delicious recipe.

Serves 4-6

Prep time: 10 minutes

Cook time: 10 minutes


  • 2 cups of your favorite mushrooms, chopped
  • 1 head cauliflower, separate into florets
  • ¼ cup + 2 Tbls. dry white wine (optional, but adds great flavor)
  • 1 cup onion, grated
  • 2 garlic cloves, minced
  • ½ cup vegetable broth
  • 6 Tbsp pine nuts, lightly toasted
  • 2 Tbsp nutritional yeast
  • 1 tsp salt, and pepper to taste


  1. Clean cauliflower and separate into florets, cutting out the heavy middle stem.
  2. Place florets in food processor with ‘s’ blade and process until crumbly.
  3. In a large pan, cook the mushrooms in 2   tablespoons white wine over medium heat until just softened. Remove from pan and set aside on separate plate.
  4. In the same pan, saute the onions and garlic with 2 tablespoons of the broth for 2 minutes on high heat, then reduce to medium heat for a few minutes until   the onions become translucent.
  5. Remove the cauliflower from the heat and stir in the nut mixture until well combined. Season with salt and pepper, to taste.
  6. Stir in the mushrooms and nutritional yeast.
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