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I know it’s not officially spring yet…
But this dish is basically spring in a bowl. Or on a plate or whichever way you choose to plate this sort of risotto-like meal.
This may be my first ever completely grain free dish on the site. You know how I really love my carbs, so um… this recipe is pretty out there for me (don’t worry though, it still has CHEESE…but only if you want it to, it can easily be made vegan as well). But just know, I would not be posting this if it was not down right awesome. It might be kind of hard to believe that a grainless risotto is good, by I swear, it’s GOOD.
I will also admit that the hemp seed pesto has a lot to do with why I love this dish so much. Don’t get me wrong, the risotto minus the pesto is still great, and a great meal to adapt and or build on the flavors, but put it with this pesto – perfection!
So, I am kind of having a bit of a moment with a few ingredients/foods right now. One of those foods is pineapple (it’s coming…x like a lot), the other is matcha (it’s also coming) and the last is hemp seeds. I have been wanting to use them so much lately, but so far, I’ve only used them in recipes that I haven’t put on the site. BUT, then I had the thought to make a hemp seed pesto, and then I thought, let’s do a cauliflower risotto, and then well… this recipe happened.
It’s weird how recipes develop, huh? It’s always a different process for me, almost every time. Sometimes it’s so easy and ideas/photos just form in my head and other times it’s a little more of a struggle, but either way I think it’s funny to see how it all goes down. I love the process. I especially love the process when the recipes form in my head like this one did. I can picture everything…which for me is a huge plus because I am such a visual person. I love to see things, picture them, and then make them come to life, you know? It’s honestly how I have fun.
UGH. Could I get any weirder? Probably not, but normal is boring anyway.
So since normal is… oh so boring, that means this totally not normal, quick cauliflower “risotto”, is amazing. Yeah!!
Also, it’s basically guiltless risotto. GUILTLESS guys. Heck yes!!!
Ok, so here’s the idea. You make some cauliflower rice, which if you didn’t know is just shredded cauliflower, and it’s actually pretty satisfying. Then you use that cauliflower rice like you would tradition risotto rice (arborio rice). Add in wine, asparagus and a little cheese and you’ve just made a killer fake-out risotto. If you wanted to make this vegan, just use nutritional yeast or simply leave the cheese out…but I wouldn’t.
Then, make sure you don’t skip out on the pesto. It’s my new favorite. I’ve been dipping toasted bread in the leftover pesto. Mmm<–Do this. You will be so happy!
And if wine is your thing, I’d do that too. It’s Thursday. Live a little.
Quick Cauliflower "Risotto" with Asparagus + Cilantro-Basil Hemp Seed Pesto.
Servings: 4 Servings
Calories Per Serving: 732 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 cup olive oil
- 1/2 small onion finely chopped
- 1 large or 2 small heads cauliflower finely grated*
- 2 cloves garlic minced or grated
- 1/3 cup white wine
- 1 inch small bunch asparagus cut into 1-2 sticks
- 1/2 cup veggie or chicken broth + more if needed
- zest of 1 lemon
- 1/2 cup full-fat canned coconut milk or cream
- 1/2-3/4 cup parmesan cheese use nutritional yeast for vegan eaters
- 2 tablespoons fresh parsley chopped
Cilantro-Basil Hemp Seed Pesto
- 1 cup fresh cilantro finely chopped
- 3/4 cup fresh basil finely chopped
- 1/2 cup raw hemp seeds
- 1/3 cup olive oil + more for drizzling or use truffle oil for drizzling!
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced or grated (optional)
- 1/3 cup parmesan cheese or nutritional yeast, optional
- crushed red pepper to taste
- salt and pepper to taste
Instructions
Cilantro-Basil Hemp Seed Pesto
- In a bowl, combine the cilantro, basil, hemp seeds, olive oil, lemon juice, garlic (if using), parmesan cheese (if using), crushed red pepper and a pinch of both salt and pepper. Taste and adjust the seasonings as needed. Add water to thin the pesto if desired.
Risotto
- Heat a large, high sided skillet over medium heat and add 2 tablespoons olive oil. Add the onion, season with salt and pepper, and cook until caramelized, about 8 minutes. Then add the cauliflower and the garlic, and season with salt and pepper. Cook for 2 more minutes. Deglaze the pan with white wine and cook, stirring constantly, until the liquid is almost evaporated. Stir in the asparagus. Slowly pour in the veggie broth and coconut milk and bring to a simmer. Cook until the cauliflower and asparagus are tender and "risotto" is nice and creamy, about 6 to 8 minutes. Remove from heat, then add the lemon zest, parmesan, parsley and a drizzle of olive oil (or truffle oil!! MMM!).
- Divide the risotto among bowls or plates. Top with pesto and a drizzle of truffle oil if desired.
Notes
*You can either finely chop the cauliflower or run the heads through a blender or food processor. For the best consistency, I like to blend 3/4 of the cauliflower in the blender and then finely chop the remainder for a little texture.
If you don’t do wine, like me, just add more cheese. Totally does the trick every time.
It’s amazing what you can do with cauliflower these days.
I like the idea of cauliflower and asparagus together–I also have a bag of baby peas from Trader Joe’s I’ve been waiting to use.
Even though it’s getting warmer–I still like bowls of warm comfort food.
Love this! I posted a Romanesco “Rissotto” with Seared Scallops a few weeks ago and it was amazing. Great minds think alike I guess. I Adore that hemp seed pesto, it would be good on so many things!
I will take Spring in any form I can get it! I am so ready for sunshine and fresh produce! This looks great!
Thanks Annie and me too!
This looks amazing, but we live in a pretty remote area and I know I won’t be able to find hemp seed nearby. Any suggestions for substitutions?
Hey Joan! Just use you favorite nut. Pistachios, walnuts and pine nuts would be awesome, but any nut will be fine!
Thanks for this fabulous grain-free recipe…it sounds amazing and I am totally going to try it!! I love your idea of the pesto with cauliflower rice. 🙂 And thank you for all your continued hard work recipe developing!!
THANK YOU! 🙂 So happy you are enjoying my recipes! 🙂
Love all the veggie variations of risotto! Love tortillas from cauliflower, so I am sure would love this, especially with that gorgeous pesto. have you tried doing risotto from squash? Maybe some day you can develop a risotto recipe from it, would love to try that variation… But don’ t have your food fantasy 😉 Just a suggestion … 😉
Oh!! I will work on that! 🙂
Thanks!!
Yes yes yes to spring flavors!! And I love your description of formulating recipes haha. Isn’t it so like that? Sometimes an idea will take me days to develop and other times the whole concept will just pop int my head when I least expect it. Either way, it is so much fun to think about. I definitely will have to try cauliflower risotto some time soon. I would never have thought to do that and it is such a great idea!
Thank you so much, Chelsea! 🙂
That pesto sounds so good!! And I love the cauliflower risotto…definitely a lighter choice 🙂
Thanks Katrina!! 🙂
Spring is definitely on the way! Gotta try this pesto 🙂
Thank you so much!!
This is perfection in every way. Spring…bring it on! I am ready for brightly colored salads, burgers and cocktails!
ES!! ME TOO!
This recipe is speaking to me! I will give it a try this weekend 🙂
Thanks! Hope you love it!
What a lovely Spring dish! The pesto looks fabulous. I think it would also make a great pizza base. I am totally on board with the use of hemp seeds, they are so great.
Thanks Cara! Hope you had a great week!!
This looks really good Tieghan! I am so excited to try it!
Thanks Tori! Hope you love it!!
I’m not sure I get how to make the cauliflower rice…you just process it until its in small pieces? I have to give this a try because I love cauliflower.
That’s how I do it! I’ve used it to make a pizza crust before – it came out ok, but I like this recipe ALOT better. My kids liked it though which was nice!! Anyhow, I love how this is grain-free, but there’s still cheese. They say there are two things women can’t resist in life 1.) cheese 2.) chocolate. I agree!!
Thanks so much!! 🙂
Yup, that is all you do. Super easy! 🙂
Let me know if you have any other questions. Thanks!
Thank you for published.