Last night I tried out a new recipe for vegan low-carb risotto made with cauliflower instead of rice. It was pretty fantastic. I mostly followed this recipe from Vegangela. She tops her risotto with mushrooms but, as we are not mushroom fans, I made a little stir fry of yellow squash, spinach, and garlic instead to top our risotto.
Cauliflower risotto closeup
It was a bit labor-intensive because I was essentially juggling three dishes at once but I think now that I’ve done it and know what works, it will go a lot smoother the next time. The only other complaint is there’s a food processor to clean at the end. Sorry, Robbie! It is a really tasty, really healthy meal low in carbs and fat but full of flavor.