By Alissa | Last Updated: May 17, 2017
Discovering cauliflower rice was a huge deal for me. I love carbs! And I never thought I could manage a meal where I swap out veggies for carbs (even though I totally love veggies too). What I found with cauliflower rice though is that veggies can be just as delicious and satisfying as carbs, so much so, that I don’t feel like I’m missing anything.
These days I’ll actually eat cauliflower rice just for the fun of it. These occasions are especially fun when I can come up with some new way to enjoy cauliflower rice. Cauliflower risotto was totally unheard of to me until just a few weeks ago, but now it’s one of my favorite spins on cauliflower rice.
I discovered cauliflower risotto while perusing The Blossom Cookbook by Ronen Seri and Pamela Elizabeth, and instantly knew I had to give it a try. I was not disappointed! Cauliflower gets pulsed up in the food processor and then cooked up in a creamy sauce that’s made with white wine and more cauliflower. This recipe is kind of amazing in that it doesn’t use any kind of milk—all of the texture and creaminess comes from cauliflower. Oh, and just in case you are one of those people who can’t manage without carbs, it’s served over pan-fried polenta, so it still feels pretty darn indulgent.
The Blossom Cookbook is filled with recipes from the Blossom Restaurant in New York, so it’s no surprise that so many of them feel super indulgent while being completely vegan and loaded with veggies. There are lots of comfort food dishes that look like they’d impress any omnivore (check out the Fettuccine with Alfredo Cashew Cream, Seitan Piccata, and German Chocolate Cake), and you’ll probably learn a trick or two, like how to transform trumpet mushrooms into scallops!
Go to Cauliflower Risotto recipe