5.0 from 3 votes
Cauliflower Risotto
This vegan risotto is made from cauliflower rice cooked up in creamy cauliflower sauce and served over polenta cakes with sautéed shiitake mushrooms.
Total Time
1 hr
Servings: 2 servings
Calories: 1107 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 5 tablespoons vegan butter
- 1 tablespoon minced garlic plus 1 garlic clove
- 1 teaspoon salt plus more as needed
- ½ teaspoon black pepper plus more as needed
- 1¼ cups polenta
- 1 medium head cauliflower
- 2 whole shallots plus 2 tablespoons chopped shallot
- 5 tablespoons olive oil
- ½ cup white wine
- ½ teaspoon salt
- 3 tablespoons chopped fresh parsley
- 2 cups sliced shiitake mushrooms
Instructions
- In a large pot, combine 1 tablespoon of the vegan butter, the minced garlic, 1 teaspoon of the salt, ½ teaspoon of the pepper, and 3 cups water. Bring to a boil. Add the polenta and stir until the water has been absorbed, 1 to 2 minutes. Remove from the pan and spread the polenta over a baking sheet; let cool in the refrigerator.
- Remove the cauliflower stem, coarsely chop it, and place it in a food processor. Pulse seven or eight times, or until it is finely minced, similar to the size and consistency of grains of rice. Divide the cauliflower into two equal portions.
- Fill a large pot with water and add half the cauliflower, the whole shallots, and the garlic clove. Bring to a boil, and boil for 20 to 25 minutes, or until the cauliflower is soft. Drain the water and transfer the boiled cauliflower, shallots, and garlic to high-speed blender. Blend until smooth.
- In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the chopped shallot and sauté for 1 to 2 minutes, then add the rest of the minced cauliflower and stir well. Add the white wine and sauté for 1 to 2 minutes, then add the pureed cauliflower and stir. Add 1 cup water, ½ teaspoon salt, and 2 tablespoons of the vegan butter and stir. Add the parsley and stir to combine.
- In a medium skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms and a pinch each of salt and pepper. Sauté until the mushrooms begin to brown. Set aside.
- Remove the polenta from the refrigerator and use a large thin-rimmed glass or a cookie cutter to cut it into rounds.
- In a separate medium sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the polenta cakes and sauté for 1 to 2 minutes on each side, or until golden brown on both sides.
- To assemble, divide the polenta cakes between two plates, then top with the cauliflower risotto and finally the sautéed mushrooms.
Cup of Yum
Notes
- Reprinted from THE BLOSSOM COOKBOOK by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Ronen Seri and Pamela Elizabeth
Nutrition Information
Calories
1107kcal
(55%)
Carbohydrates
117g
(39%)
Protein
21g
(42%)
Fat
61g
(94%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
11g
Monounsaturated Fat
35g
Trans Fat
1g
Sodium
2089mg
(87%)
Potassium
1875mg
(54%)
Fiber
14g
(56%)
Sugar
14g
(28%)
Vitamin A
2059IU
(41%)
Vitamin C
150mg
(167%)
Calcium
104mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 1107
% Daily Value*
| Calories | 1107kcal | 55% |
| Carbohydrates | 117g | 39% |
| Protein | 21g | 42% |
| Fat | 61g | 94% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 35g | 175% |
| Trans Fat | 1g | 50% |
| Sodium | 2089mg | 87% |
| Potassium | 1875mg | 40% |
| Fiber | 14g | 56% |
| Sugar | 14g | 28% |
| Vitamin A | 2059IU | 41% |
| Vitamin C | 150mg | 167% |
| Calcium | 104mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.