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Cauliflower "Rice" Mushroom Risotto
Traditional Italian Dish made with Cauliflower, Sheep Cheese, Coconut Milk and Mushrooms
Servings: 4
  • Head of Cauliflower "Riced" in a food processor
  • 2 to 3 Shallots
  • 3 TBS Vegan Organic Margarine
  • 1/2 can Evaporated Coconut Milk (found with the regular Evaporated Milk, could use Coconut Milk)
  • 2 TBS Organic Corn Starch
  • 1 Bunch of Green Onions
  • 1 lb of Mixed Mushrooms (Baby Bella, White, any dried gourmet variety, rehydrated), diced
  • 1/2 to 1 cup Kirkland (or other variety) Manchego Sheep Cheese (hard sheep cheese similar to a parmesan), shredded
  • 2 to 3 cloves of garlic
  • Salt / Pepper to taste
  1. It helps to prepare your ingredients in advance because once you start this recipe, it comes together very quickly.  Have your cheese shredded, have your cauliflower already riced and mushrooms sliced.
  2. Use a deep saucepan as the cauliflower is very bulky before it cooks.
  3. Start with the diced garlic, diced shallots and Vegan Margarine.  Stir fry for a few minutes over medium heat and add in the mushrooms.  Continue to cook for 3 or 4 minutes until starting to get softened.  Stir in the Organic Corn Starch and stir.
  4. Add in your cauliflower and green onions.  Place a lid on the mixture, stirring often.  Continue to cook for around 5 minutes.
  5. After the cauliflower begins softening, add in your coconut milk and your shredded cheese.
  6. Serve while hot and garnish with fresh herbs if desired.
  • Serve with garlicky green beans or add in peas or edamame for a great vegetarian meal.