Creamy Garlic Cauliflower “Risotto” (Vegan, Whole 30, Keto)
Inroduction
About this Recipe
By: Caitlin Greene
Traditional risotto, while delicious, is not always healthy. So, if you are looking to improve the quality of a household favorite, then this is the risotto recipe for you! With minimal ingredients involved and the clever use of cauliflower, you can make an amazing side dish in under 20 minutes. Even if cauliflower isn’t your most beloved vegetable, there is no need to worry because you can barely taste it!
The benefits of this Risotto:
-It is the creamiest risotto.
-It requires less than 10 ingredients.
-It can be made in under 20 minutes.
-It is vegan, whole 30 and keto-friendly.
How do you make this Creamy Garlic Dairy Free Cauliflower Risotto?
First, add all the ingredients except the tahini and ghee or butter (optional if vegan or use vegan butter) into a pot and bring to a boil.
Mix everything together and reduce heat to medium-low. Allow the vegetables to cook for 10 minutes until the liquid has been absorbed. Once ready, add the 1 tbsp tahini and ghee/butter (optional). Mix well. Serve with your entree while warm and enjoy!
Creamy Garlic Cauliflower “Risotto” (Vegan, Whole 30, Keto)
This creamy cauliflower risotto is the perfect side dish for any meal. It requires minimum ingredients and can be made in under 20 minutes. It is vegan, whole-30, and keto friendly!
Ingredients
- 1 bag of frozen cauliflower rice
- 1/2 cup full fat coconut milk
- 1/3 cup water
- 1 teaspoon bouillon (choose vegetable for vegan)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 3 garlic cloves minced
- 1 tbsp tahini
- 1 tbsp ghee or butter (optional)
Instructions
Add all the frozen cauliflower rice, coconut milk, water, bouillon, salt, garlic powder, pepper, and garlic cloves into a pot and bring to a boil.
Mix well and reduce heat to medium-low. Allow this to cook for 10 minutes until the liquid has been absorbed.
Add the 1 tbsp tahini and ghee/butter (optional). Mix well and serve while warm.
Enjoy!
