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3.79 from 23 votes

Quick Cauliflower "Risotto" with Asparagus + Cilantro-Basil Hemp Seed Pesto.

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: American, Italian
Servings: 4 Servings
Calories: 732kcal

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

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.

Nutrition

Calories: 732kcal | Carbohydrates: 8g | Protein: 18g | Fat: 54g | Saturated Fat: 13g | Cholesterol: 14mg | Sodium: 542mg | Potassium: 233mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1050IU | Vitamin C: 22.9mg | Calcium: 312mg | Iron: 5.3mg