Red Beet Cauliflower Risotto- one of my favorite vegan dishes of all-time!

Red Beet Cauliflower Risotto




  1. Cut the cauliflower head in florets and rinse abundantly with water.
  2. Drain well and transfer into the food processor (you might need to do this in batches).
  3. Pulse to obtain a rice texture (make sure you don’t overprocess it).
  4. Heat the coconut oil in a large skillet. Add the onion and garlic, a fry for 1-2 minutes.
  5. Add the cauliflower , add the vegetable broth an nutritional yeast and cook for 5 minutes over low heat, stirring frequently.
  6. Place the cooked beet roots in the food processor and pulse to obtain a fine puree.
  7. Add the beet puree to the cauliflower, stir to combine and cook for 2-3 minutes.
  8. Season with salt and pepper, and serve warm, garnished with fresh parsley.

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