Vegan Cauliflower Rice "Risotto" with Asparagus & Mushrooms

Name: Vegan Cauliflower Rice "Risotto" with Asparagus & Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 people
Ingredients: 1 tablespoon extra virgin olive oil; 1 large yellow onion; 8 ounces mushrooms; 12 ounces asparagus; 1 clove garlic; 1 tablespoon high quality balsamic vinegar; 1/2 teaspoon dried thyme; 1 pound cauliflower rice; 3/4 cup coconut milk; fine sea salt; sliced green onions; black pepper

User Reviews

4.9

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 people
Calories
156 kcal
Course
Main Course
Cuisine
American

Vegan Cauliflower Rice "Risotto" with Asparagus & Mushrooms

Dana Benson

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This Cauliflower Rice Risotto with Asparagus and Mushrooms is the best low-carb alternative.

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Ingredients

Servings

1 tablespoon extra virgin olive oil
1 large yellow onion , diced
8 ounces mushrooms , sliced
12 ounces asparagus , cut into 1-inch pieces
1 clove garlic
1 tablespoon high quality balsamic vinegar
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1 pound cauliflower rice
3/4 cup coconut milk
fine sea salt
sliced green onions , for garnish
black pepper , for garnish

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Instructions

Heat the olive oil in a large skillet or Dutch oven over medium heat. Sauté the onion until it starts to soften, about 5 minutes, then add in the mushrooms and asparagus and cook for 5 more minutes.
If you haven't purchased prepared cauliflower rice for convenience, this would be a good time to to prepare the rice while the vegetables are sauteeing. Simply break up a head of cauliflower into florets and then pulse them in a food processor, or grate them with a box grater, to create a rice-like texture.
Add in the garlic, balsamic vinegar, and thyme and sauté for another minute. Add in the prepared cauliflower rice, coconut milk, and 1 teaspoon of salt, then stir well.
Bring the coconut milk to a simmer and cover the pot with a lid. Lower the heat and let the vegetables cook until the cauliflower rice is tender, about 10 minutes. Remove the lid. If any excess liquid remains at the bottom of the pan, you can raise the heat to simmer it off. Adjust any seasoning to taste, adding more salt if desired. (I added another 1/2 teaspoon to mine-- I find that cauliflower needs quite a bit of seasoning!)
Serve warm with sliced green onions and black pepper on top. Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition Information

Show Details

Calories 156kcal (8%) Carbohydrates 9g (3%) Protein 6g (12%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 1173mg (49%) Potassium 534mg (15%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 1050IU (21%) Vitamin C 73.4mg (82%) Calcium 240mg (24%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 156 kcal

% Daily Value*

Calories	156kcal	8%
Carbohydrates	9g	3%
Protein	6g	12%
Fat	9g	14%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Sodium	1173mg	49%
Potassium	534mg	11%
Fiber	7g	28%
Sugar	5g	10%
Vitamin A	1050IU	21%
Vitamin C	73.4mg	82%
Calcium	240mg	24%
Iron	3.2mg	18%