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Flower Child Cauliflower Risotto Recipe

Flower Child Cauliflower Risotto Recipe

5 from 1 vote
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Video Notes

Ingredients
  

  • 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

Equipment

  • Food processor with shredding blade
  • Knife and cutting board
  • Spoon or spatula
  • Lid for the skillet
  • Cast iron skillet or large sauté pan

Method
 

  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.

Video

Notes

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.