Cauliflower Mushroom Risotto – a creamy and delicious side dish that is whole30/paleo/vegan!
This post is sponsored by Califia Farms®, but the opinions are my own.
Love how creamy and delicious this risotto is!!
Cauliflower Mushroom Risotto
I have been perfecting this recipe for the last couple of weeks and I am so excited to bring it to you guys this week! The flavor of this cauliflower mushroom risotto is SO good and the sauce is made extra-creamy with the help of my favorite dairy-free product: Califia Farms Unsweetened Almondmilk! It is my go-to product that is truly used every day in our house and it just takes this recipe to the next level! I cannot wait for you guys to try it!
Best Kind of Mushrooms to use
My favorite kind of mushrooms to use for this recipe is the sliced baby bella mushrooms, but really you could use most any kind of mushroom you typically find in a grocery store!
Homemade vs. Store-Bought Cauliflower Rice
I am a big fan of grating my own cauliflower. It looks more like real rice and has a more rice-like texture. BUT I also don’t necessarily have time to do that on a weeknight 🙂 So unless prep that before hand, store-bought it is for me! Do what works best for you and your family!
Other Healthy Side Dishes
Need some other healthy side dish recipe inspiration:
- Grilled Sweet Potatoes
- Simple Steamed Green Beans
- Grilled Asparagus
- Simple Roasted Broccolini
- Grilled Bell Peppers
Other recipes you might like:
And remember that Califia provided a sweet coupon code for you guys!!!, Use WOODENSKILLETxCALIFIA for 15% off + free shipping on all orders on califiafarms.com!!! So awesome!
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Love,
E
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Cauliflower Mushroom Risotto (Vegan + Whole30)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Description
Cauliflower Mushroom Risotto – a creamy and delicious side dish that is whole30/paleo/vegan!
Ingredients
- 3 tablespoons olive oil, divided
- 2 teaspoons garlic, minced
- 1/2 – 3/4 cup onion, diced
- salt and pepper
- 8oz mushrooms, sliced
- 2 teaspoons arrowroot
- 1/2 cup full fat coconut milk
- 1/4 cup Califia Farms Unsweetened Almondmilk
- 1/4 cup vegetable broth
- 1 teaspoon fresh lemon juice
- 2 teaspoons fresh thyme leaves
- 1 1/2 cup cauliflower rice
Instructions
- Bring medium saucepan to medium high heat.
- Add 2 tablespoons of olive oil and swirl to coat the pan.
- Once olive oil is hot add garlic and onion.
- Stir, allowing onion and garlic to cook, approximately 2 minutes.
- Season onion and garlic with salt and pepper.
- Add mushrooms moving them around the pan fairly constantly. Allow them to cook and reduce, approximately 5 minutes.
- Add the last tablespoon of olive oil, stirring to coat the ingredients, and then add the arrowroot. Stir to coat.
- Add coconut milk and stir slowly to combine.
- Then add the almond milk and vegetable broth; stir slowly to combine.
- Add lemon juice and thyme and continue stirring.
- Taste and add additional salt or pepper, as desired.
- Stir in cauliflower rice and allow to cook 3-5 minutes (longer if desired).
- Serve immediately.
Notes
- don’t forget to fully combine your coconut milk before use (depending upon how warm/cold it is where you live your coconut milk may separate in the can before using. to re-combine just pour all of the contents of the can into a wide-mouth mason jar and use an immersion blender to recombine).
- if Whole30/paleo just check your vegetable broth ingredients before use
- avocado oil can be used in place of olive oil
- feel free to use store-bought cauliflower rice or to make your own!
Samantha B. says
This was good! I did have low hopes because it was made with the cauliflower rice haha, but it surprised me and my husband! I added the zest of a lemon like a previous person did and I didn’t have regular flavored almond milk so I just added more coconut milk. We will make again and double the recipe.
Erin says
So glad you enjoyed this one, Samantha! Thanks for taking the time to come back and leave a review!
Kristina says
Pretty good just lacked taste. I ended up adding some chili paste to get some flavor and spice. Next time I will probably add some spinach or chicken to make it more complete of a meal. I didn’t have almond milk so used all coconut milk which may be the lack of taste part too.
Erin says
Hi, Kristina! Maybe up the salt and pepper next time? Thanks for trying the recipe!
Brandie says
Super tasty! Thoughts on throwing some nutritional yeast in there? (I didn’t bc I always like to try recipes as the chef intended ☺️)
Erin says
Hi Brandie – I haven’t tried this one with nutritional yeast, but if you want it to have a more cheesy flavor feel free to try it and let me know!
Jess says
This sounds and looks great and I’m going to give it a try… question about serving/presentation… in the photos it looks like creamy cauliflower risotto with mushrooms on top. Would you remove the mushrooms from the pan before you combine the liquid making the sauce and add In the cauliflower and top the dish with mushrooms?
Erin says
Hi Jess – I just pulled some of the mushrooms out for the photo so they wouldn’t be covered and so people could tell what the dish was – that’s all!
Melissa Torrez says
YUM! I wasn’t sure how I’d feel about this as I love classic rice risotto but this definitely satisfies!!! I used frozen cauli rice and subbed fresh lemon zest for lemon juice. Tasted amazing!
Thank you for sharing 😊
Erin says
Thanks, Melissa! I am so glad you enjoyed it!! And thank you for taking the time to leave your feedback, it means a lot!