Cauliflower risotto with vegetables


Cauliflower rice is one of the most popular solutions if you want something light, tasty and healthy, quickly and easily. Now that its season is slowly beginning, it is worth adding it to your weekly schedule if you are tired of cauliflower salad or yam, steamed or fried. Give a new look to this particular vegetable, and experiment with different preparations. Mix it with different materials, and let your imagination create. If you are in the vegetarian group you will love it.


  • 1 large cauliflower (grated produces about 4 cups of rice)
  • 40 g of coconut oil or olive oil
  • 1 large onion, finely chopped
  • Or chopped fresh onion
  • 2 cloves garlic, finely chopped
  • 2 cups vegetable mix etc
  • Vegetable broth
  • Salt Pepper
  • Chopped parsley


  1. Peel a squash, grate it and chop the cauliflower. Wash it and with a grater in the big hole, rub the hazelnuts. You can also put it in a food processor if you want.
  2. In a saucepan pour the coconut oil (or olive oil), sauté the onion, then the spring onion, garlic, and vegetables. Saute lightly, and add the vegetable broth and simmer for 5-8 minutes (to soften, not to melt). Then add the cauliflower rice. Let simmer for 2-3 minutes. Serve with chopped parsley!

-try to add cheese of your choice! It will take off the taste

-try the cauliflower risotto with mushrooms. You will review everything about this vegetable.

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