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Cauliflower “Mock” Risotto with Spring Vegetables

www.theorganicdietitian.com
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 -6

Ingredients

  • 1 tablespoon coconut oil
  • 1 bunch fresh asparagus 1 inch of the ends cut off to discard
  • 1 large yellow onion peeled and diced
  • 1 large head cauliflower stems removed and cut into pieces
  • 1 cup raw cashews soaked in water overnight and drained
  • 1 cup vegetable broth or chicken broth homemade preferred
  • 1 cup peas
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh parsley leaves optional

Instructions

  1. Preheat the oven to 375.
  2. Cut the asparagus into 1 inch pieces.
  3. Coat the asparagus with 1/2 tablespoon coconut oil and place on a lined sheet pan.
  4. Cook in the oven until tender, about 10-15 minutes.
  5. In a large sauté pan over medium heat melt the coconut oil.
  6. Add the diced onion and cook until translucent about 5 minutes.
  7. While the onions are cooking, add the cauliflower pieces to a food processor (may need a few batches) and pulse 5-8 times until rice pieces are formed.
  8. Add the cauliflower rice to the onions and mix with the onions.
  9. Cook another 5 minutes.
  10. In a blender, add the cashews and broth, blend until smooth and creamy.
  11. To the cauliflower and onion mixture add the roasted asparagus, peas, cashew cream, and season with salt and pepper.
  12. Mix well until everything is combined and covered with cream sauce.
  13. Garnish with parsley.
  14. Serve warm and store leftovers in an airtight container in the fridge for up to one week.

Recipe Notes

*choose organic ingredients when possible.