Creamy Vegan Cauliflower "Risotto"

Creamy Vegan Cauliflower "Risotto"

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Ingredients:
  • 2 tablespoons olive oil, divided
  • 1 cup cremini mushrooms, sliced
  • 1/2 cup yellow onions, diced
  • 2 cloves garlic, minced
  • 1 head cauliflower, grated or finely chopped
  • 1/2 cup frozen peas
  • 1/2 cup vegetable broth
  • 1/2 cup Ripple Original Milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • zest of 1 lemon
  • 1/4 cup fresh basil, chopped
Directions:
  1. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.
  2. Sauté mushrooms, onions and garlic until tender, about 5 minutes.
  3. Stir in the cauliflower and peas and cook 1 to 2 minutes.
  4. Add the broth and milk, frequently stirring so the vegetable cook and the liquid begins to evaporate. 
  5. Cook for about 6 to 8 minutes, until the cauliflower is tender. Stir in lemon zest and season with salt and pepper.
  6. Serve warm with a sprinkle of fresh basil.

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