Cauliflower Risotto
Prep time
Cook time
Total time
Serves: 2 sides
  • 3 tablespoons pine nuts (about 1 ounce)
  • 1-1/2 tablespoons nutritional yeast
  • ½ teaspoon salt, or to taste
  • 1-1/2 to 2 tablespoons grapeseed, olive, or coconut oil
  • ½ cup minced or diced onion
  • 3 cups grated cauliflower (about ½ medium to large head)
  • 1 garlic clove, minced
  • ¼ cup Broth (chicken or vegetarian)
  • Chiffonade 6 to 10 fresh basil leaves
  • Fresh ground pepper, to taste (optional)
  1. Combine the nuts, nutritional yeast, and salt in your spice grinder, and give it a few pulses. The nuts should grind up, and begin to clump. It is best if it stays a bit powdery and doesn’t turn into a paste, but if it does, no loss. Set aside while you cook the cauliflower.
  2. Heat the oil in a large skillet over medium heat.
  3. Add the onion and sauté for about 3 minutes. Or until fragrant, then add the grated cauliflower and continue to sauté / stir-fry for about 4 minutes.
  4. Add the garlic and saute for 1 minute more.
  5. Add the broth, reduce the heat to medium-low, stir, cover and allow it to sit for 2 to 3 minutes. This cooks it to the perfect “al dente” consistency for us, but feel free to cook it to your desired tenderness.
  6. Remove the lid, turn off the heat, and stir in the reserved nut mixture. It may clump a bit, but continuing to stir it in the hot pan will help it to distribute and become creamy. Stir in the basil and fresh ground pepper to taste, if using. Serve.
Recipe by Go Dairy Free at