Coconut Milk Riced Cauliflower Risotto

health and wellnessKeto Dietplant based cookingRecipesVeganVegan Ketovegan recipeswellness coachKeto Vegetarian
Written By Harmony Slater

This recipe is not only super simple and easy to throw together. But it’s also gluten-free, grain-free, keto-friendly and vegan! I use cauliflower rice with a coconut milk base along with a few simple seasonings. Perfect as the base to your plant-based meal or as a cozy side.

Ingredients

  • 2 TBSP of sesame or avocado oil

  • 1 large yellow onion, diced

  • 8 ounces white button mushrooms, sliced

  • 4 small baby sweet bell peppers

  • 3 fresh green Thai chili peppers (Optional - If you want to add a bit of a kick!)

  • 3 fresh garlic cloves

  • 1/8 tsp garlic powder

  • 1 TBSP rice wine or white wine vinegar

  • 1 tsp fresh thyme

  • 1 cup fresh broccoli chopped

  • 1/2 cup shredded vegan cheese - Optional but nice for a cheesy taste
    (Violife is my favorite brand but Daiya brand also works well for melting)
    *You can also use regular grated cheese if you are not Vegan.

  • 1 package frozen or fresh Riced Cauliflower (approx. 500g)

  • 14-oz. can full-fat coconut milk

  • pinch of Himalayan sea salt

  • black pepper, to taste

  • green onion, parsley or cilantro for serving


Instructions

  1. Add the sesame / avocado oil to a large saucepan over medium heat.

  2. Add the onion and sauté until it starts to soften, about 5 minutes. Add in the mushrooms and cook for 5 more minutes.

  3. Add in the fresh garlic & garlic powder, bell peppers, green Thai chili pepper, rice wine or white wine vinegar, and thyme and sauté for another minute.

  4. Add in the cauliflower rice, coconut milk, and sea salt and stir well to combine.

  5. Bring the coconut milk to a simmer and cover the pot with a lid. Lower the heat and cook until the cauliflower rice is tender, about 20 minutes, until the cauliflower rice has absorbed most of the coconut milk. Taste, adding more salt and pepper to taste.

  6. Add chopped broccoli and vegan cheese (or real cheese if not vegan) to the mixture and steam for 3-5 minutes.

  7. Serve warm with fresh parsley or cilantro.

  8. Store leftovers in an airtight container in the fridge for up to 3 days.

Harmony Slater http://harmonyslater.com/
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