A Lighter Take on a Classic Dish
I love risotto - it's delicious & it's comforting, but it tends to be loaded with fat and carbs. That, combined with a gluten & dairy sensitive stomach, make it a dish I'm not inclined to consume often. But with a few wimple swaps, I've found a way to make a delicious & nutritious alternative dish.
First, I swap out traditional rice for frozen riced cauliflower. Cauliflower is:
🥦 Lower in Carbs & Calories – Traditional risotto is made with starchy rice, but cauliflower provides the same creamy texture with a fraction of the calories and carbs, making it perfect for those watching their intake.
💪 Packed with Nutrients – Cauliflower is rich in fiber, vitamin C, and antioxidants, supporting digestion, immunity, and overall health.
⏳ Quick & Easy – Unlike arborio rice, which requires slow cooking and constant stirring, riced cauliflower cooks in just minutes—saving you time in the kitchen!
🌿 Versatile & Flavorful – Cauliflower easily absorbs flavors from herbs, spices, and broths, giving you a rich and satisfying dish without the heaviness. Try it with asparagus, mushrooms, or parmesan for a fresh, spring-inspired meal!
Second, I ditched the butter for olive oil , cream for cashew milk, and parmesan cheese for nutritional yeast. These are all:
❤️ Heart-Healthy Fats – Olive oil is rich in monounsaturated fats, which support heart health by reducing bad cholesterol (LDL) and increasing good cholesterol (HDL).
🔥Anti-Inflammatory Properties – It contains antioxidants like polyphenols, which help fight inflammation and oxidative stress.
🥛 Dairy-Free – A great option for those with lactose intolerance or dairy sensitivities.
Give this lighter risotto a try and enjoy all the comfort with none of the guilt!
Caulisotto with Asparagus
Gluten Free, Grain Free, Dairy Free, Vegan
- 3 cups frozen riced cauliflower
- 2 tbsp olive oil
- 1 tbsp gluten free flour
- 1 sweet onion, minced
- 2 garlic cloves, minced
- 1 cup unsweetened cashew or almond milk
- 3 tbsp nutritional yeast
- 1 cup asparagus cut into 1 inch pieces
- 1/2 cup frozen peas
- salt & pepper
Chop asparagus into 1 inch pieces, place on a sheet pan, and drizzle with 1 tbsp olive oil. Roast at 400 degree for 7 minutes.
While asparagus is cooking, place 1 tbsp olive oil in a saute pan. Add minced onion & garlic, and sauté for 3-5 minutes.
Add 1 tbsp gluten free flour, and mix to combine.
Stir in cashew or almond milk, mixing to combine.
Add in nutritional yeast.
Pour in frozen riced cauliflower and peas and cook until they are both cooked through.
Add the roasted asparagus and season the dish with salt & pepper.
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