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Creamy Cauliflower Risotto with Rosemary and Mushrooms

Cauliflower used to be broccoli’s often forgotten cousin and now it’s stepping into the spotlight in a major way.  Cauliflower is rich in micronutrients (like magnesium and potassium), promotes heart health, is antiinflammatory, cancer fighting, detoxifying, and provides antioxidants galore! At the moment, it’s one of the most versatile veggies I know and I’m definitely on board with the cauliflower pizza crust, cauliflower mash, cauliflower biscuit, cauliflower tortilla, cauliflower EVERYTHING trend that’s going on now.

Five bites into this risotto before I realized I wasn’t eating rice, I was eating cauliflower rice. Add this recipe to your list of cauliflower gone wild!

Creamy Cauliflower Risotto with Rosemary and Mushrooms

Photo Credit & Recipe Inspiration:

 Serves 4-6 


2 T. organic olive oil

1 white onion, finely diced

2 cups mushrooms, chopped (any kind, I used maitake and baby portobello)

2 cloves garlic, chopped

2 bags Trader Joe’s frozen cauliflower “rice” (or you can grate 4 cups fresh cauliflower)

2 cups organic vegetable broth

1/4 cup tahini

1 cup peas (fresh or frozen)

2 sprigs fresh rosemary

2 T. Lick Foods Black Pepper Cashew Cheese (optional – you can use creamy nut cheese of your choice)

Juice of 1 lemon

Herbamare or sea salt to taste

Cracked black pepper


In a large pan, heat a tablespoon of olive oil over medium heat and add in a finely-diced mixture of onion, mushrooms, and garlic. Season with sea salt or herbamare and sauté until onions are translucent (about 5-6 minutes).

Meanwhile, in a small saucepan, warm 2 cups of vegetable broth along with ¼ cup tahini. Stir until the tahini dissolves. Keep on a low simmer.

Add the cauliflower “rice” into the pan with the onions,garlic, and mushrooms. Add a pinch of salt and black pepper.  Stir and allow cauliflower to soften 1 or 2 minutes, then pour the tahini broth into the pan with the cauliflower and stir to combine. Also add in a handful or two of fresh or frozen peas, stir and cook uncovered for another 5 minutes or so, stirring regularly. At this point, you should have a creamy mixture that’s neither too dry or too soupy – just like a good risotto.  Be careful not to overcook, as you want the cauliflower to have some texture.

At the last minute, remove from the heat and add in a couple spoonfuls of creamy nut cheese (cashew or almond), a squeeze of lemon juice, the leaves from another sprig of rosemary, and more salt & pepper if needed.

Give one last stir and serve.



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