Traditional risotto must be eaten fresh, but with this creamy, citrus cauliflower risotto it’s even better the next day!
While most food blogs are posting endless autumn recipes for apples, pumpkins and cinnamon spiced desserts; I am fast forwarding 7 months and sharing what most would call a “springtime” risotto. Why the bad timing you ask? Well 1) this risotto is sooo incredibly good, by far the best cauliflower risotto I’ve ever tried and 2) I don’t have nearly enough patience to keep this to myself until the appropriate season eventually comes around.
There are quite a few things that make this risotto so good. Firstly, it’s packed full of flavour with the combination of garlic, vegetable broth and zesty lemon. Although you may question whether the coconut cream is necessary, this is one ingredient you can’t skip, it gives the dish an amazing dairy like creaminess without a hint of coconut flavour. There is loads of texture in each bite of this dish with the creamy rice, slight crunch from the onion and celery and tender asparagus, peas and wilted kale which add substance. Feel free to swap spinach for the kale, or add a protein such as shrimp or scallops if you are feeding a hungry carnivore. 
This cauliflower risotto can be prepared start to finish in under 25 minutes and can also be made ahead and reheated. I love eating these leftovers the next day, unlike traditional risotto which often dries out in the fridge, the cauliflower rice absorbs the flavours of the broth over time and becomes even more delicious.
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Creamy Cauliflower Risotto with Spring Vegetables
- Total Time: 68 minutes
- Yield: 2-3 servings 1x
Description
A light and healthy take on classic risotto, using cauliflower rice for a low-carb base. It’s packed with vibrant spring vegetables like kale and asparagus and finished with a touch of coconut cream for richness.
Ingredients
- 1 small onion (finely diced)
- 2 cloves garlic
- 1/3 cup (79ml) finely chopped celery
- 1 teaspoon (5ml) olive oil
- 2 cups (473ml) kale
- 1 cup (237ml) vegetable broth
- 3 cups (710ml) cauliflower rice
- 3 tablespoons (44ml) coconut cream
- 2 tablespoons (30ml) lemon zest
- 8 spears asparagus
- 1/2 cup (118ml) peas (frozen)
Instructions
- Pulse the cauliflower florets in a food processor until they resemble rice-sized grains. Be careful not to over-process — a few pulses at a time works best.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion, garlic, and chopped celery. Cook for 4 to 5 minutes until softened. Add the cauliflower rice and stir to combine.
- Pour in the vegetable broth. Stir frequently and cook for 8 to 10 minutes until the cauliflower is tender and has absorbed most of the liquid.
- Meanwhile, trim the asparagus and cut into 1-inch pieces. Blanch the asparagus and peas in salted boiling water for 2 minutes, then drain.
- Stir the coconut cream and lemon zest into the cauliflower risotto. Fold in the blanched asparagus, peas, and kale. Cook for another 2 minutes until the kale wilts. Season with salt and pepper. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Category: Main Course
- Cuisine: Modern Health
Frequently Asked Questions
Can I substitute the coconut cream with another ingredient?
Yes, while coconut cream adds a unique creaminess without a coconut flavor, you can use heavy cream or a non-dairy alternative like cashew cream if you prefer.
What types of broth work best for this risotto?
Vegetable broth is recommended for this recipe as it complements the flavors of the garlic and lemon, but you can also use chicken broth if you’re not vegetarian.
Is it necessary to use both asparagus and peas in the risotto?
No, you can adjust the vegetables according to your preference; feel free to use just asparagus, just peas, or even substitute spinach for the kale.
