Start by prepping your cauliflower. Pulse it raw in a food processor in batches until it reaches a rice-like texture. Be careful not to over-process—otherwise, you’ll end up with mashed cauliflower. For added texture and bite, chop a handful of small florets by hand and mix them in with the riced cauliflower.

This step is key. To create a satisfying cauliflower risotto, you want the base to mimic real risotto—light, tender, and not mushy.

Step 1:
Heat a large sauté pan over medium heat. Cook the onions and garlic in a bit of olive oil until soft and fragrant. Then, add the cauliflower rice in batches to avoid overcrowding the pan. Let it brown slightly to deepen the flavor.

Step 2:
Unlike traditional risotto, you won’t need to stir in liquid gradually. Unless you prefer a looser, more “creamy” texture—then feel free to add up to 1 cup of vegetable broth.

Let me just say—I’m not a vegetarian, and I used to find cauliflower a bit bland. But this cauliflower risotto is genuinely delicious. It’s a flavorful, satisfying way to turn simple vegetables into something special.

If you try this recipe, I’d love to hear what you think! Leave a comment below and tag me on Instagram so I can see your beautiful creations—it’s truly the best part of sharing these recipes.