I’m always looking for fun new ways to use cauliflower these days and this Cauliflower Mushroom Risotto recipe is my new favorite—along with all my other favorites 😉 But really, I just love the full-bodied creaminess of it. You definitely feel like you are eating something not healthy. This is pure comfort food, but not in a sofa-bound kind of way. You could actually eat this and still go for a run afterward.
\I got the idea for using riced cauliflower in place of the Arborio rice used in conventional risotto recipes while watching a cooking segment on the Today Show last week. I love the recipe so much that I’ve already made it twice!
How to Make “Cauliflower Rice”: The Minimalist Baker has a great blog post on how to make “cauliflower rice”.
The Secret to a Dairy Free Cauliflower Mushroom Risotto
If you are into clean eating, the recipe featured on the Today Show was 100% clean except for the 1/2 cup of Parmesan cheese. Even though I personally do not categorize cheese as clean food, pretty much every recipe for a healthy risotto still calls for cheese (Note: Read more about why I do not think dairy is a health food HERE.) However, in the past I have made an Asparagus Risotto and Quinoa Risotto dairy free with great results and so I wanted to see if I could do the same with the Cauliflower Mushroom Risotto too. I was able to successfully replace the cheese with a rich and creamy nut milk. Trust me, you will not believe you are eating cauliflower.
Pin this graphic for later!Print
Cauliflower Mushroom Risotto
This dairy free, rich and creamy Cauliflower Mushroom Risotto recipe is made with cashew cream. You will not believe you are eating cauliflower!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Vegetable
- Cuisine: Clean Eating
- 1/2 cup raw cashews
- 1 cup water
- 1/2 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil (such as Pompeian)
- 1/2 cup finely chopped shallots
- 1 1/2 cups finely chopped shitake mushrooms (stems removed)
- 1 cup finely chopped asparagus
- 1 tablespoon finely chopped garlic
- 2 teaspoons finely chopped fresh rosemary
- 1 large head “riced” cauliflower
- Unrefined sea salt (to taste)
- White pepper (to taste)
- 1/4 cup white wine
- In a high-speed blender, like our favorite one from Ninja, process the cashews, water and Dijon mustard until smooth and creamy. Set aside.
- In a large saucepan, add the oil and heat over medium heat. When the oil is shimmering, add the shallots and saute until translucent (about 4 minutes.) Add the mushrooms and asparagus and cook until soft (about 4 minutes.) Add the garlic and rosemary and saute for 1 minute.
- Add cauliflower “rice” and cook 5 minutes, until soft. Season with salt and pepper to taste. Add wine and cook until wine is almost dry, about 2 minutes.
- Stir in the cashew cream and cook 3 to 4 minutes. Season with additional salt and pepper to taste. Serve warm.