Try This Easy Vegan Cauliflower Risotto Recipe for Dinner Tonight!

Try This Easy Vegan Cauliflower Risotto Recipe for Dinner Tonight!

Traditional risotto recipes can be daunting to attempt at home, but our recipe is easy to put together, no matter your experience in the kitchen. You can have this healthier, vegan, cauliflower rice risotto on the table in thirty minutes, all without the labors of the Italian classic.

The riced cauliflower and soft tofu in this recipe become vessels for added flavors, and help it provide a whopping 24 grams of protein and 8 grams of fiber per serving. By adding garlic, basil, and sautéed onions you’ll end up with a sweet and savory combo reminiscent of a more conventional risotto.

Our recipe makes one serving, but it can easily be doubled or tripled to serve more at dinner, or to add to your meal prep rotation. Find the full recipe for cauliflower rice risotto below.

Looking for more meal prep inspo or vegan inspired recipes? Check out this 5-day vegan meal prep!

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cauliflower risotto - plated
5 from 3 votes
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Vegan Cauliflower Rice Risotto

Course Main Course
Keyword cauliflower risotto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 serving
Calories 270 kcal

Ingredients

  • 5 large spears asparagus
  • ¼ medium onion
  • 1 clove garlic finely chopped
  • 8 oz. organic soft tofu drained
  • ¼ cup fresh basil
  • sea salt or Himalayan salt (to taste; optional)
  • cups riced cauliflower
  • 1 tsp. olive oil
  • ½ cup sliced mushrooms

Instructions

  1. Chop asparagus into 1-inch pieces, chop onion, and finely chop garlic; set aside.

  2. Place tofu, garlic, basil, and salt in a blender or food processor; cover and blend until smooth. Set aside.

  3. Heat a large nonstick skillet over medium-high heat. Add oil, asparagus, and mushrooms, and cook, stirring occasionally, for 7 to 10 minutes, until mushrooms are browned and asparagus is tender-crisp. Remove from pan; set aside.

  4. Lightly coat same pan with cooking spray and place over medium-high heat. Add onion and cauliflower; cook, stirring occasionally for 5 to 8 minutes, or until soft.

  5. Reduce heat to low. Add tofu mixture; stir to combine. Cook 1 to 2 minutes more, stirring frequently, until warmed through.

  6. Serve mushrooms and asparagus on top of cauliflower mixture. Serve immediately, or store refrigerated in an airtight container for up to five days.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Vegan Cauliflower Rice Risotto
Amount Per Serving (1 serving)
Calories 270 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 286mg12%
Carbohydrates 23g8%
Fiber 8g33%
Sugar 11g12%
Protein 24g48%
* Percent Daily Values are based on a 2000 calorie diet.

cauliflower risotto - plated

How To Make Cauliflower Rice Risotto

This recipe comes together in one pan and only ten minutes of prep. Start by sautéing the mushrooms and asparagus, and then use the same pan to cook the tofu and cauliflower.

Since this recipe uses cauliflower rice instead of traditional arborio rice, you don’t have to worry about it being too al dente. Just make sure it’s warmed along with the tofu, and you’re ready to serve!

 

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What Do I Serve Cauliflower Rice Risotto With?

With tender asparagus and perfectly browned mushrooms, this recipe will act as a great side to any main. Although this recipe makes a great vegan meal, you can also serve it as a side along with a heartier protein.

Try adding a serving of garlic shrimp to your plate, or cook some chicken skewers and lay them over a bed of risotto. Or for a breakfast version of this recipe, top it with a poached egg.

And if you want to get creative without adding too much more to the baseline recipe, there are some fun toppings you can use. Vegans can sprinkle on some nutritional yeast for a cheesier flavor, while non-vegans can opt for parmesan cheese.

Show us what you serve your risotto with by tagging us on Instagram @MyOpenfit.

Photography by Anguel Dimov, AB Creative

 

Vegan Cauliflower Risotto - pin image

Magdalena O'Neal

About

Magdalena O'Neal is the Editorial Assistant at Openfit. Coming to Los Angeles from Oakland, California she has self published a book of poetry, written for Brit + Co., and has been studying creative writing and journalism for the last 7 years. She loves baking and coming up with new recipes to fuel her vegan and gluten free companions!

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