You are going to love this copycat Flower Child Cauliflower Risotto recipe! It’s creamy, cozy, and so incredibly simple to make.
It may seem simple, but it packs in big restaurant style flavor with cauliflower rice, coconut milk, mushrooms, and aromatics that cook down into a silky, satisfying bowl of goodness.
Some might call this a cauliflower risotto, others a paleo risotto, but it has the same comforting ethos as risotto that isn’t grain free with a light twist. After all, it is inspired by their creamy coconut cauliflower risotto from health focused chains like Flower Child.
What Is Flower Child Cauliflower Risotto and How Does It Taste?
You are going to love this cauliflower risotto because it is rich heavily creamy, comforting goodness but still feels light!! Aromatic it’s sautéed onions, mushrooms, and fresh ginger build warm flavor and the cauliflower holds its tenderness slightly firm just like any classic risotto.
The coconut milk gives it smoothness and that delicious hint of sweetness completing the flavors balancing the earthy vegetables. It is so so so good, tastes fresh, savor, and restaurant level delicious.
Ingredients Required for Flower Child Cauliflower Risotto Recipe
Gather all the following ingredients, before you start making this Flower Child Cauliflower Risotto
- 2 heads cauliflower, trimmed and riced
- 1 onion, small diced
- 1 small knob fresh ginger, peeled and minced
- 1/2 pound mushrooms, sliced
- 1 can light coconut milk (about 15 ounces)
- Olive oil, for sautéing
- Salt, to taste
- Fresh cilantro, chopped
Kitchen Utensils Required
- Cast iron skillet or large sauté pan
- Food processor with shredding blade
- Knife and cutting board
- Spoon or spatula
- Lid for the skillet
Preparation & Cooking Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Copycat Flower Child Cauliflower Risotto Recipe
Just follow this simple step by step guideline to make your homemade version of Flower Child Cauliflower Risotto in a delicious way.
1. In a cast iron skillet, warm some olive oil. Toss in the diced onion and season with a bit of salt.
2. To the other side of the pan, add in the minced ginger and some additional olive oil.
3. Slice the mushrooms and add them to the pan. Season lightly and cover with a lid to help soften them.
4. While the mushrooms cook, break the cauliflower down into chunks and run through the food processor with the shredding attachment.
5. Stir together the onions, ginger and mushrooms in the pan.
6. Add some of the cauliflower rice to the frying pan along with a pinch of salt. Cover and keep cooking until the cauliflower is softened and there is liquid in the pan.
7. Once the cauliflower is tender, add the light coconut milk. Stir and reduce the heat.
8. Chop some fresh cilantro and stir into the risotto for color and freshness.
9. Remove from heat, taste and adjust seasoning as needed.
10. Plate risotto with cilantro on top and serve warm.
Delicious Ways to Customize and Serve This Flower Child Cauliflower Risotto
Here are some Variations and Customizations ideas you can try to enjoy this Flower Child Cauliflower Risotto deliciously
1. With Sesame Crusted Salmon
One of our favorite ways to serve this is with crispy sesame salmon. The richness of the fish pairs perfectly with the creamy coconut base of the risotto.
2. Alongside Roasted Veggies
We often roast carrots, zucchini, and broccoli and serve them right on top. The sweetness from the roasted edges balances the earthy mushrooms beautifully.
3. With Grilled Chicken
Whenever we have leftover grilled chicken, we slice it and lay it over the risotto. The smoky flavor brings the whole dish to life.
4. With a Fresh Green Salad
A simple salad with lemon dressing adds a bright, refreshing contrast. We do this often when we want a lighter meal.
5. Topped With a Fried or Poached Egg
The runny yolk melts into the cauliflower risotto and makes it taste extra luxurious.
6. As a Side to Baked White Fish
Mild fish like cod or halibut goes so well with the coconut and ginger flavors. It feels like something you’d get at a wellness café.
7. With Sautéed Shrimp
A quick pan of shrimp seasoned with garlic and paprika adds protein and a little bite. We make this pairing on busy nights.
8. Served With Avocado Slices
Creamy avocado on top makes the dish even richer. We love this small add-on whenever we want it to feel more filling.
9. With Our Hawaiian Bros Pasta Salad
When we’re meal prepping for the week, we sometimes pair this risotto with that pasta salad. The freshness and mild sweetness of the macaroni-style salad balance the deeper flavors of the cauliflower dish really nicely.
My Personal Experience and Some Tips on This Flower Child Cauliflower Risotto Recipe
1. Do not rush the onions.
Let them get soft. When they soften, the whole dish tastes sweeter and nicer.
2. Cut the ginger small.
Tiny pieces mix better and taste smoother in every bite.
3. Cook the mushrooms with a lid.
This helps them get soft fast and makes them juicy.
4. Rice the cauliflower evenly.
Try to keep the pieces the same size so they cook the same way.
5. Do not overcook the cauliflower.
Stop when it is a little firm. This makes it feel like real risotto.
6. Use light coconut milk.
It gives you a creamy texture without feeling too heavy.
7. Taste as you go.
Add a little salt at a time. It is easier to add than to fix.
8. Keep the heat low after adding the coconut milk.
This keeps the sauce smooth and stops it from burning.
9. Add cilantro at the end.
It makes the risotto fresh and bright.
10. Serve it right away.
It tastes best when it is warm, creamy, and just cooked.
How to Store and Reheat Leftover Flower Child Cauliflower Risotto Properly?
If you have any leftover (hopefully you don’t have) you can process them properly as follows,
Store leftover cauliflower risotto in an airtight container for up to 3 days in the refrigerator. When ready to eat, simply heat the risotto in a skillet on low heat. If it thickens too much, just add a splash of water or coconut milk – there’s really nothing wrong with either.
The flavors will still shine, but heating slowly ensures that the creamy texture stays without turning the cauliflower mushy.
FAQs on this Flower Child Cauliflower Risotto Recipe
When you give this Flower Child Cauliflower Risotto Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
1. What is in Flower Child Cauliflower Risotto?
From what we’ve cooked and tasted, it usually includes cauliflower rice, mushrooms, onions, ginger, coconut milk, and fresh herbs. Our version stays close to those flavors and keeps everything creamy, simple, and fresh.
2. How long does cauliflower rice take to cook?
In our experience, cauliflower rice cooks fast. It only needs about 5 to 7 minutes to soften. We stop when it is al dente so it still feels like real risotto.
3. Does cauliflower rice keep in the fridge?
Yes, it does. We keep leftover cauliflower rice dishes for about 3 days in the fridge. Just store it in an airtight container so it stays fresh and doesn’t absorb fridge smells.
4. Can I use store-bought cauliflower rice?
Absolutely. We’ve tried both, and fresh is a bit firmer, but the bagged kind still works great for this recipe and saves time.
5. Can I make this risotto fully dairy free?
Yes, and ours already is. We use coconut milk for the creaminess, and it gives the dish a silky texture without using any dairy.
6. Can I add protein to this recipe?
We do it all the time. Grilled chicken, shrimp, or even baked salmon sit perfectly on top of the creamy cauliflower base.
7. How do I keep the cauliflower from turning mushy?
The key is cooking it just until soft, not too long. We also cook over medium heat and keep the skillet uncovered so excess moisture can evaporate.
8. Can I freeze cauliflower risotto?
We don’t recommend it. The texture changes a lot after thawing and becomes watery. It tastes best fresh or refrigerated.
9. Does coconut milk make the dish sweet?
Only a little. We’ve found that the ginger and mushrooms balance it out nicely. The sweetness is mild and makes the risotto extra creamy.
10. Can I use a different vegetable instead of mushrooms?
Yes. We’ve swapped them with zucchini, spinach, or even broccoli. The ginger and coconut milk pair well with most veggies.
Flower Child Cauliflower Risotto Recipe
Ingredients
Equipment
Method
- In a cast iron skillet, warm some olive oil. Toss in the diced onion and season with a bit of salt.
- To the other side of the pan, add in the minced ginger and some additional olive oil.
- Slice the mushrooms and add them to the pan. Season lightly and cover with a lid to help soften them.
- While the mushrooms cook, break the cauliflower down into chunks and run through the food processor with the shredding attachment.
- Stir together the onions, ginger and mushrooms in the pan.
- Add some of the cauliflower rice to the frying pan along with a pinch of salt. Cover and keep cooking until the cauliflower is softened and there is liquid in the pan.
- Once the cauliflower is tender, add the light coconut milk. Stir and reduce the heat.
- Chop some fresh cilantro and stir into the risotto for color and freshness.
- Remove from heat, taste and adjust seasoning as needed.
- Plate risotto with cilantro on top and serve warm.
Video
Notes
This Flower Child Cauliflower Risotto has the best of creamy comfort and clean and vibrant ingredients. It comes together quickly and tastes like you’re sitting at a new, fresh café. Make this as a weeknight dinner, or for meal prep, and enjoy some wholesome, filling bowl. Try it at home, snap a photo, and be sure to tag us and let us know how your version turned out!
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