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VEGAN RISOTTO WITH CAULIFLOWER CERAM SAUCE

Prep Time 20 mins
Cook Time 15 mins
Course dinner, Main Course, Vegan
Cuisine Italian, vegan
Servings 4 Main Courses

Equipment

  • Food processor
  • Vitamix
  • Frying pan
  • Baking sheet
  • Large Pot

Ingredients
  

  • 1 ½ cup Dry risotto rice
  • 1 head Cauliflower
  • 2 cubes bouillon (or 2 tsp)
  • 7 cups Water divided: 6 cups and 1 cup
  • ½ Yellow onion chopped
  • 7 cloves Garlic pressed or minced
  • 3 tablespoon Vegan butter
  • ½ cup Soaked cashews
  • 1 teaspoon Sea salt
  • 1 teaspoon Pepper
  • ½ cup Fresh herbs like cilantro, parsley and basil  

Garnish (optional step)

Instructions
 

Prep:

  • Cook the risotto rice in the same way you would cook normal white or brown rice. Or check the box of risotto for directions.
  • Set the cashews in a bowl covered with water and let them soak. 
  • Preheat oven to 400 for the kale chips. 
  • Get out the following: food processor to blend the sauce, blender for the cashew cream, a baking sheet to make the kale chips, a frying pan for the onion and garlic and large pot for boiling the cauliflower. 

Now Get Cooking:

    Cauliflower

    • Cut the large stem off the cauliflower. Discard. Chop the rest into big pieces. Set the cauliflower in a large pot on the stove. Cover it with the 6 cups of water and the bouillon cubes/paste.
    • Bring to a boil and then turn the head down to medium/low and cook covered with the lid until cauliflower is soft and fully cooked. About 8 or so minutes. Do not discard the water.
    • Using a slotted spoon you'll want to remove the cauliflower from the hot broth and put it into a food processor for blending. 

    Onion, Butter & Garlic

    • Add butter and onion to a frying pan on medium heat. Let the onions cook for about 5 minutes until they are translucent and start to caramelize a little on the edges.
    • Add garlic and cook 1 more minute. Remove from heat. Add this mixture to the cauliflower in the food processor bowl. 

    Cashew Cream

    • Add the pre soaked cashews to a blender with 1 cup water. Blend this up until creamy. Set aside.

    The Cauliflower Sauce:

    • Add ½ a cup of the cashew cream to a food processor bowl along with the cauliflower and onion/butter/garlic mixture. Pulse.
    • Add the salt and pepper. Blend again. And keep adding the cauliflower broth for more liquid if needed. You don't want this sauce to be super duper creamy and thick. But you don't want it to be a soup either. So play around and keep adding broth by a spoonful until you have the perfect texture. No chunks. 

    Risotto:

    • Add the cauliflower sauce to the warm risotto rice. Blend gently with a large slotted spoon or wooden spoon. Gently fold the sauce into the rice. Add all the fresh or lightly dried herbs. 

    Mini Kale Chips (optional garnish):

    • Gently massage the olive oil, salt and pepper into the kale. 
    • Lay the pieces evenly across the cookie sheet. Do not overlap. 
    • Chop the kale. Large stems removed. Add the pieces to a cookie sheet. Cook about 6 minutes in the oven. You'll know when they are done. They are very flat and the color changes to a darker brown. They should not be burnt
    • Garnish the risotto with these little kale chips. 
    Keyword cauliflower, cream sauce, creamy, dairy-free, raw vegan, risotto