Updated: Mar 1
The title of this recipe will probably make my Italian ancestors roll over in their graves. Or, just say “fuhgeddaboudit” while they walk down Mulberry street with a cigar in one hand and cannoli in the other.
If you’re looking for the most authentic risotto recipe on the internet, you have come to the wrong place. If you’re hoping for a creamy, tasty, lower-carb alternative that comes together in about 20 minutes, then read on!
My favorite thing about this recipe is how versatile it is. To make it, you basically just need cauliflower rice, tahini, broth, and a couple seasonings. The rest is up to you! It can easily be made keto and vegan with just a few adjustments and you can throw virtually any vegetable you want depending on what you have on hand. I like adding peas, mushrooms, and spinach but adjust it to your tastes and what’s in season. Corn and zucchini would be delicious in the summer and pumpkin or butternut squash would make this a great, warming dish during the fall and winter months. Those are just a couple suggestions, but this recipe is already offensive to Italian cooking, go nuts and throw whatever the heck you want in there!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Creamy Cauliflower Risotto
Makes about 3-4 servings
Half - Yellow Onion - Diced
3 - Garlic Cloves - Minced
1 - Lemon
200 g - Baby Bella Mushrooms - Chopped
300 g - Cauliflower Rice
170 g - Frozen Peas
100 g - Spinach - Roughly Chopped
56 g - Tahini
20 g - Parmesan Cheese - Sub: Nutritional Yeast for vegan
30 g - Oat Flour - Sub: Almond Flour or omit for Keto
240 ml - Vegetable Stock
1 tbsp - Salt - Plus more to taste
½ tbsp - Black Pepper
1 tbsp - lemon zest
1 tsp - Dried Basil
1 tsp - Dried Oregano
½ tsp - Garlic Powder
½ tsp - Red Chili Flakes
Add onion to a large pan over medium-high heat. Sprinkle salt over onion and cook until translucent. Add in mushrooms and cook until browned.
Turn heat to medium-low and add in lemon zest, garlic, black pepper, dried basil, dried oregano, and garlic powder. Cook until fragrant. Add cauliflower rice and cook for an additional 2-3 minutes, stirring occasionally.
When cauliflower rice begins to brown, turn heat to low and add in tahini and parmesan cheese. In batches, slowly add in half the broth. Stir continuously to reach a creamy consistency.
Add in oat flour and frozen peas. In batches, stir in remaining broth*.
Add in spinach and allow to wilt.
Remove risotto from heat and portion into bowls. Top with a lemon wedge, toasted pine nuts, fresh basil, and red chili flakes if desired. Enjoy immediately, or store for up to 4 days.
To reheat add 1-2 tbsp of water or broth and microwave for 2 minutes or until heated through.
- If mixture becomes too thick, add more water or broth until desired consistency is reached
If you're on the hunt for that Spanish quinoa and beans recipe in the photo, check it out here.