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A healthy, low- carb risotto that’s every bit as sinful as the traditional recipe. This RICED CAULIFLOWER MUSHROOM RISOTTO is your new favorite!

This recipe is quite special to me.

You see, it is one of the first recipes I kind of worked on by myself when I became vegan. I put it together using tips and tricks I had learned from other recipes.

My initial motivation to become a vegan was health. So, I looked to make food that wasn’t only delicious, but that was as healthy and wholesome as possible. This risotto is a true testament to that.

This recipe is also the recipe that I used for my very first cooking demonstration I held at El Grifo several years back. It’s also the same recipe that allowed me to meet my now friend, Lina Castillo from Poliniza, when she interviewed me to feature the recipe in this article for Sabrosía.

I used riced cauliflower to make it light on calories and carbs. And, the creaminess comes from pulverized nuts and nutritional yeast instead of any cheese or dairy products.

But, the result is amazing! Yielding a creamy texture that will satisfy your every craving!

I used mushrooms (loads of them!), but you can use any other vegetables you’d like.

Serve it with some tofu or tempeh, or have it as a main. It’s that satisfying!

It’s quite a simple recipe. But, it’s always a crowd pleaser, and one of my go-to recipes when I want something healthy and yummy.

Let’s get cooking!



  • 3 Tbsp neutral cooking oil

  • 8 oz. baby bella mushrooms, sliced

  • 1 head cauliflower, riced

  • ¼ cup dry white wine

  • 1 cup onion, chopped

  • 2 garlic cloves, minced

  • ½ cup vegetable broth

  • 6 Tbsp nuts, lightly toasted (walnuts, pine, pecans, or a mix)

  • 2 Tbsp nutritional yeast

  • 1 tsp salt

  • 2 tbsp Earth Balance buttery spread

  • Pepper, to taste


  1. Heat 1 tbsp of the oil in a medium skillet to cook mushrooms until tender; set aside.

  2. Heat remaining 2 tbsp of oil in a large skillet over medium heat and cook the onions and garlic until the onion becomes translucent.

  3. Add the cauliflower rice and wine, and cook for about 5 minutes, until the wine evaporates.

  4. Add the broth, reduce the heat and cover, letting it cook a few minutes. Don't cook too long, you want the cauliflower rice to be “al dente”.

  5. In a small processor, pulse together the pine nuts, nutritional yeast, and salt until it reaches a flour consistency.

  6. Remove the cauliflower from the heat, stir in the nut mixture until well combined. Stir in the butter and season with pepper, to taste.

  7. Stir in the mushrooms and serve.

  8. Enjoy!

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