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Cauliflower Risotto

By March 14, 2015November 9th, 2018Blogs, Recipes

cauliflower risottoThis creative recipe is wonderful for autumn, and what’s surprising is that it actually has no rice!

It is featured¬†at and it showcases the versatile nature of cauliflower… and it tastes¬†amazing!

This dish serves 4, so if you want to serve it to more people just increase the quantity of ingredients.


  • 1¬†medium head of cauliflower, chopped in a food processor to create a rice texture
  • 4¬†cups fresh spinach, chopped
  • 2¬†can white beans, rinsed and drained
  • 1 cup¬†vegetable broth
  • 2¬†large shallot, diced
  • 6¬†cloves garlic, minced
  • 4¬†Tbsp. sundried tomatoes, packed in oil and drained
  • 2¬†Tbsp. capers
  • 1¬†tsp. fresh thyme, or 2¬†tsp dried
  • Toasted pine nuts to top and garnish


In a medium-sized pot, heat 2 Tbsp olive oil on medium heat until warmed.  Place the shallots, garlic, and thyme inside and saute for 2-3 minutes or until fragrant and translucent.

Place 1 the can of beans and vegetable broth into the pot and simmer for 5 minutes.

Gently blend all of the contents together in the pot until creamy and smooth.  If you are using a blender, return contents to the pot.

Add grated cauliflower, sun-dried tomatoes, remainder beans, and spinach.  Cover with a lid and allow to heat through for a good 5 minutes.

Add the capers before you serve and garnish with toasted pine nuts.

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