Low Carb: Roasted Butternut Squash Riced Cauliflower Risotto

I workout using Daily Burn, which I LOVE, and last week after the #DB365 workout, they had on chef Rocco DiSpirito to share some of his most popular plant-based recipes from his new cookbook. One of the dishes he shared was a risotto made with riced cauliflower instead of Arborio rice.

I was so intrigued by making a risotto out of cauliflower because it’s much lower carb than the Arborio rice version. The dish looked so good I wanted to try out the recipe. I am trying to like riced cauliflower but find it challenging because the Asian in me is like cauliflower in rice form is still not rice. Nope. Hard stop.

However….

I love cauliflower and I have been working on cutting down on my rice consumption because I do eat too much and the high glycemic index of white rice is not great in my body. I do eat brown Jasmine rice at home but eating out it’s always white.

I looked online, and fortunately, Rocco’s risotto recipe is available online at Epicurious.

I modified Rocco’s recipe because:

  1. I do not have the patience to “rice” cauliflower from scratch so I went to Trader Joe’s and bought their pre-made cauliflower rice in a 16 oz. bag.
  2. I had some leftover roasted butternut squash from dinner the other night. Butternut squash risotto is my favorite!
  3. I made my risotto vegan using Violife parmesan wedge. This stuff is AWESOME!!

I really did enjoy this risotto. Besides using the Violife parm, what made this dish the tops was using Better than Bouillon No Chicken base for the stock. I cannot believe this buillion is vegan because it tastes just like chicken stock. It really is incredible. I would also try a mushroom stock for this risotto.

I didn’t feel like I was missing the rice too much, and instead felt like I discovered  a new way to enjoy cauliflower.

Ingredients

  • 1 bag of Trader Joe’s riced cauliflower or 2-cups (16 oz) of riced cauliflower from scratch
  • 1-2/3 cup plant-based stock*
  • 3 cloves of thinly sliced garlic
  • 1-1/2 tbsp of olive oil
  • 1/2 cup roasted butternut squash cut into small pieces
  • 3 tbsp parmesan cheese

*I recommend using the Better Than Bouillon vegan No Chicken base, but a vegetable or mushroom stock is good too.

  • Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until translucent
  • Add the cauliflower and stock, and mix well.
  • Stirring occasionally, cook until the cauliflower softens but still has a little crunch, and where enough liquid has evaporated to make the mixture creamy which could take about 8-9 minutes. At 6 minutes in, stir in the butternut squash.
  • Take the skillet off the burner and let the risotto sit for about 10-15 minutes and then mix in the parmesan. In that time, the broth will continue to absorb into the cauliflower a little bit more.

Later, I also added in some sweet peas for extra protein. The butternut squash cauliflower risotto is fabulous with the peas too!

 

Roasted Honey Sriracha Cauliflower

 

This recipe is one of my favorite ways to eat cauliflower because it’s so tasty and so easy to make. Plus, this cauliflower goes well as a side with almost any dish.

I used your typical white cauliflower for this recipe, but have some fun and try it using Romanesco also known as Roman cauliflower. I love the spiral, fractal look of Romanesco.

 

 




Ingredients:

  • Half a head of cauliflower cut into florets
  • 1 tbsp olive oil
  • 1 tbsp Sriracha sauce
  • 1 tsp honey (to make vegan use agave nectar)

Let’s start cooking:

  • Preheat oven to 400 degrees
  • Make sauce by combining olive oil, Sriracha sauce, and honey in a small bowl and mix well together.
  • Put the cauliflower florets in a mixing bowl.
  • Pour the sauce over the cauliflower and hand massage the sauce in with the florets to get them all nicely coated.
  • Place coated cauliflower on a baking sheet.
  • Roast for 15 minutes.

Enjoy!

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