Vegan Cauliflower Rice "Risotto" with Asparagus & Mushrooms

Course: Main Course
Cuisine: American
Keyword: Vegan Cauliflower Rice "Risotto" with Asparagus & Mushrooms
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 156 kcal
Author: Megan Gilmore

This Cauliflower Rice Risotto with Asparagus and Mushrooms is the best low-carb alternative. 

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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion , diced
  • 8 ounces mushrooms , sliced
  • 12 ounces asparagus , cut into 1-inch pieces
  • 1 clove garlic
  • 1 tablespoon high quality balsamic vinegar
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • 1 pound cauliflower rice
  • 3/4 cup coconut milk
  • Fine sea salt
  • Sliced green onions , for garnish
  • Black pepper , for garnish

Instructions

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Sauté the onion until it starts to soften, about 5 minutes, then add in the mushrooms and asparagus and cook for 5 more minutes.
  2. If you haven't purchased prepared cauliflower rice for convenience, this would be a good time to to prepare the rice while the vegetables are sauteeing. Simply break up a head of cauliflower into florets and then pulse them in a food processor, or grate them with a box grater, to create a rice-like texture.
  3. Add in the garlic, balsamic vinegar, and thyme and sauté for another minute. Add in the prepared cauliflower rice, coconut milk, and 1 teaspoon of salt, then stir well.
  4. Bring the coconut milk to a simmer and cover the pot with a lid. Lower the heat and let the vegetables cook until the cauliflower rice is tender, about 10 minutes. Remove the lid. If any excess liquid remains at the bottom of the pan, you can raise the heat to simmer it off. Adjust any seasoning to taste, adding more salt if desired. (I added another 1/2 teaspoon to mine-- I find that cauliflower needs quite a bit of seasoning!)
  5. Serve warm with sliced green onions and black pepper on top. Leftovers can be stored in an airtight container in the fridge for up to 4 days.