Chili Garlic Cauliflower Risotto Bowls are an easy Paleo dish to satisfy that comfort food craving! Naturally vegan, cauliflower risotto is topped with a spicy sauce made with chili, garlic, and avocado. A flavorful, yet simple, meal!
Why You’ll Love This Recipe
I will forever be infatuated with superfood bowls. So that’s why I came up with this bowl of spicy “risotto-ish” goodness. It has become of our favorite meals (along with shrimp or chicken) to make. Which is why I begged my publisher to put it in my Nourishing Superfood Bowls Cookbook.
Cauliflower Risotto Bowl Ingredients
Below is an overview of the ingredients and instructions for chili garlic cauliflower risotto bowls. Please be sure to scroll down to the recipe card below for the complete details and nutrition information!
Spicy Chili Garlic Sauce
- Coconut milk or almond milk
- Avocado
- Chili sauce/paste or sriracha
- Fresh garlic
- Red pepper flakes
- Fresh grated ginger or ground ginger
- Tamari, Worcestershire sauce, or coconut aminos
- Kosher salt and pepper
- Honey or agave
Omit honey in the sauce if using as a Whole30 recipe.
Cauliflower Rice Risotto
- Cauliflower florets or head of cauliflower
- Olive or coconut oil
- Yellow onion
- Fresh garlic
- Bell pepper
- Coconut milk
- Kosher salt and pepper
- Lemon or lime juice
- Toppings & garnishes – Chili pepper, basil or Thai basil, toasted pumpkin seeds or nuts, cucumber slices, fresh cilantro, herbs or micro greens.
Tips and Tricks
Depending on the type of chili sauce used, the color can be red, green, or orange. We used a sweet chili sauce similar to this brand.
This dish is great as a side or top with protein of choice – tofu, grilled shrimp, chicken, meatballs or eggs.
Store leftovers in a covered container in the refrigerator for up to 3 days.
How to Make Cauliflower Risotto Bowls
- Make the dressing. Blend the avocado, coconut milk, chili sauce, garlic, and chili pepper flakes. Then add in the honey, ginger, tamari, salt and black pepper. Mix until smooth and add more sweetener if needed.
- Prepare cauliflower. Chop leaves and stems off the cauliflower. Place all or half at a time in food processor and pulse until “riced”.
- Sauté cauliflower. Heat oil over medium heat in a pan and sauté onion and garlic until fragrant. Add in cauliflower risotto rice and bell pepper and cook for another 2 to 3 minutes.
- Stir in coconut milk. And cook on medium heat until heated through.
- Season. Add salt, black pepper and a dash of lemon juice, to taste.
- Assemble bowls. Portion riced cauliflower risotto in individual bowls. Top with sliced chili peppers, chopped basil, crushed nuts and sliced cucumber. Drizzle with chili garlic cream sauce and garnish with extra greens.
More of Our Favorite
Gluten-Free Bowl Recipes
Chili Garlic Cauliflower Risotto
- Total Time: 30 minutes
- Yield: 3–4 depending on how you serve this (main or side dish) 1x
Description
These Chili Garlic Cauliflower “Risotto” Bowls are an easy Paleo/Vegan dish to satisfy that comfort food craving! A healthy comfort food recipe with a spicy sauce.
Ingredients
Chili Garlic Cream Sauce:
- 1 small ripe avocado
- ½ cup coconut milk or almond milk
- 2 Tablespoons chili sauce/paste or sriracha
- 2 to 3 teaspoons minced garlic
- 1 teaspoon red chili pepper flakes
- 1 to 2 Tablespoons honey or agave
- ½ Tablespoon fresh grated ginger or ½ teaspoon ground ginger
- 2 teaspoons gluten free tamari, gluten free Worcestershire sauce for more umami taste or coconut aminos
- ¼ teaspoon kosher salt
- Pinch black pepper, to taste
- Optional – 2 Tablespoons water, coconut milk or oil to thin out dressing
Cauliflower Rice Risotto:
- 14 ounces cauliflower florets or 1 small head cauliflower
- 1 to 2 teaspoons olive or coconut oil
- ¼ cup chopped yellow onion
- 1 teaspoon minced garlic
- 2 to 3 Tablespoons diced bell pepper
- ½ cup coconut milk
- Salt and pepper, to taste
- Lemon or lime juice
- Topping: 1 small chili pepper, sliced, chopped basil or Thai basil, ¼ cup crushed and toasted pumpkin seeds or nuts, sliced cucumber slices
- Optional garnish: fresh cilantro, herbs or micro greens
Instructions
- Make the dressing by blending the avocado, coconut milk, chili sauce, garlic, and chili pepper flakes. Once blended add in the honey, ginger, tamari, salt and black pepper. Mix until smooth and add more sweetener if needed. If desired, thin out the avocado chili sauce by adding in 2 to 4 Tablespoons water, coconut milk or oil. Set sauce aside.
- Chop leaves and stems off the cauliflower. Place all or half at a time in food processor. Pulse until “riced”. Remove and set aside in bowl.
- In a pan, heat the oil over medium heat and add the onion and garlic. Sauté until fragrant or 1 to 2 minutes.
- Add in cauliflower risotto rice and bell pepper. Cook on medium heat for 2 to 3 minutes.
- Stir in coconut milk and cook on medium heat until heated through. For a creamier risotto, add in 2 to 3 Tablespoons more milk or coconut cream.
- Add salt, black pepper and a dash of lemon juice, to taste.
- Remove from the heat and place riced cauliflower risotto in a large serving bowl or individual bowls. Top with sliced chili peppers, chopped basil, crushed nuts and sliced cucumber.
- Drizzle chili garlic cream sauce over each bowl when serving. Garnish with extra greens, if desired.
- Store in the fridge in an airtight container for up to 3 days.
Notes
Substitutes – Omit honey in the sauce if using as a whole 30 recipe.
Prep Tips – Depending on the type of chili sauce used, the color can be red, green, or orange. We used a sweet chili sauce similar to this brand.
Serving Tip – This dish is great as a side or top with protein of choice – tofu, grilled shrimp, chicken, meatballs or eggs.
Nutrition below is estimated with full fat coconut milk used in the garlic sauce.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main
- Method: stove
- Cuisine: asian/american
Nutrition
- Serving Size: 1 bowl
- Calories: 265
- Sugar: 9 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 8
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg
Delish! Even my 11 yo loved it and went back for seconds. Served with a Moroccan chicken. Yum. The leftover sauce is great for dipping carrots.
I’m so glad! The sauce is my fav. 🙂 Thanks for feedback Kat!
Thanks for sharing nice post
Is there a way to freeze this? Looks delicious, but as a college student I’m trying to find vegetarian meals and sides I can make a month or two in advance.
Sure! Freeze it cooked then thaw in fridge overnight or reheat in oven/microwave. Just don’t put the sauce on it first. Does that make sense?
Great, thanks!
Wow! This is amazing! Soooo delicious! That sauce is incredible. I will definitely make this again.
Thank you!
Good food information. The way to cook is quite fast and simple. I really like this dish.
made this today, it was very tasty i love sambal and ginger, i was trying to use up my califlower in a different way and came across this recipe, i recntly had to cange my eating habits due to a heart problem so i am relearning cooking and eating at 54 years old, it is quite the journey so thank you for the recipe looking forward to more of yours
I’m glad to hear it, thank you! Changes in health can definitely be so hard, hope you’re doing okay. Best of luck with your journey, we are always here to help if we can!
There are mandatory chili sauce to accompany the new delicious, the way below will help you complete the spicy chili sauce.
Hi! I made this and my hubby LOVED it… am wondering how good the sauce keeps for in a sealed Mason jar?
Oh yay! So glad! Yes the sauce should be good for a few days no prob.
This is really great work of your team for making chilli garlic dish.
thank you for sharing the recipe
Guilt-free risotto? SIGN. ME. UP!
So much healthy goodness AND flavor in these bowls!
I love everything about this dinner! Healthy and absolutely tasty!
I’ve never thought of making a risotto with cauliflower! .. Then again, I once made a pizza with a cauliflower “dough”. It didn’t go so well because I needed to cook it a bit more.. But it was fun to try. It’s never better than a conventional pizza of course, just healthier and fun to make.!
Lunchtime perfection in a bowl! Love the fantastic flavors!
This looks amazing, my family will love it!
What a creative recipe! I can eat cauliflower all day, so there’s no choline deficiency for me!
So creative! I have to make this!
Keep me posted!
These are TOTALLY happening for dinner ASAP. Love that you used cauliflower!
this is totally your jam!
What interesting flavors. I added sliced mushrooms and toasted Tempeh cubes for an extra protein punch. Husband loved it.
oh that sounds wonderful! Thank you for sharing those extra flavor tips!
Hi Caroline!! Just wanted to chime in on this because I’ve made the sauce before too & mine was a little on the greener side because I used Sriracha too! I’m guessing the size of the avocado + possibly ripeness could make a difference in color too. I didn’t have an issue with taste, but I just wanted to say you’re not alone with the different color! Don’t give up on her recipes tho– so many delicious ones! Happy Cooking 🙂
I looked through all the positive comments, but found that no one had actually made it. I made the sauce today and am amazed how you can have an orange sauce after putting an avocado in it! Mine came out an army green – when you mix red and green, the result is NOT bright orange. OK, so much for that. The sauce just didn’t have a good taste. I upped the heat with sriracha, but it just got hotter and not any more flavorful. I added a little more of this and that, but nothing helped.
Hi Caroline. Thank you for feedback. I appreciate your honesty. I’ve had several people make it, I can give you their info if you’d like. I totally understand on the chili garlic sauce. It really depends on the type of chili sauce you add. Mine overpowered the green. If you use Sriracha it will be more green. I will make notes in the recipe. I’m sorry you had a bad experience. I will retest this again just to make sure.
I am really excited to make this for my family, however; we have one that is very allergic to avocado. Do you suggest a substitute for the avadaco?
Oh sorry to hear. Can you have nuts or dairy?
We’re vegan so nuts we can have!
Hey! If I’m using frozen riced cauliflower, should I cook it as the packaging says and then add it into the pan? Or should I just defrost it?
I would cook it prior. Just so you can squeeze out any extra water, if that makes sense?
That sauce on top looks UNREAL!! Need to try this recipe!!
For sure linz! Keep me posted on if you do!
I love how healthy and easy this recipe is!
Cauliflower rice is seriously one of the coolest food finds ever. Looks delicious Lindsay!
It’s amazing how easy it is to get caught up on the numbers instead of our original blogging purpose. Thanks for the reminder…and the delicious recipe!
First – i loved that specific devotional too!! it was so good. and THIS, looks amazing!! I love aranccini and this is such a good spin on it!
Oh wanna come make me the real aranccini next? hehe
I like the idea of a guilt free recipe. That’s how most of my posts tend to be anyway, although I do try to get a nice picture if it’s a recipe based post. That being said, this came out gorgeous for someone not worrying about capturing a pretty picture. I think you should go rogue more often. 🙂
haha thanks friend. It was actually a quick shoot. Meaning, no other pictures besides the bowl. No cool “process” shots. Lord have mercy it was freeing. Sadly.
I had no idea coconut aminos even existed. I need to find some asap….I had written off aminos entirely b/c of a soy allergy, but this is gonna rock my kitchen.
Also, I need one of these bowls for dinner tonight.
Yes! I love it! There are several brands. Some in amazon and thrive market. Also at Walmart now! Cool, right? I can send you link if you want
YES to guilt free & just for you!!!!!!!!!!!!
You know it friend! xxoo
That garlic cheese saaaaaaauce aaaaaagh! I LOVE that you made the sauce using avocado and coconut milk – it sounds and looks so amazing! Definitely the perfect guilt-free yet mouth-watering accompaniment to this bowl. Love everything about that cauli risotto…I truly must make this asap!
it’s UNREAL good julia. I know you’d approve. well, hopefully. LOL!
Wow the recipes you make for yourself are really amazing looking; I love pressure free meals. I’m not quite to that food styling yet, but I love learning from you and salivating over all the deliciousness that is every single one of your meals/treats/desserts/snacks.
well i just love your meals. So nourishing! And tasty too! xxoo
OMG the sauce. . . you mean it’s not melted Velveeta?! 😉 I would probably have to grill some shrimp to put on top of this bowl of deliciousness!
Yes!! That’s what I did too! Shrimp it up haha
That sauce!!
I think I would smother it on everything.
i kinda did
Duuuuude… You know I’m a cauliflower-creation junkie, but that sauce. I’d roll around naked in it (don’t tell Vegas).
I’m pretty pressure-free with the cooking. The birthday cake I made Vegas was some pressure, but it was still fun. For meals, I know that if I eff it up, we’ll just walk down the street for Mexican of Whole Foods. HAHA!
let’s start a cauliflower junkie restaurant! LOL!
This morning’s rant? My dog chewed a hole in her freaking bed again The new bed. GAH
Following off of Megan’s comment, I won’t even get into stats when you have friends who are mega food and running bloggers, I feel inadequate on a regular basis. Luckily, my friends are awesome, but it is hard not to
can i just say that stats don’t matter when you are so real and honest and EXTREMELY encouraging as a coach, as a friend, and as someone going through IVF or crohns. Really, truly, I heart you so!
Nothing about about stats or SEO drives me. I only want to help people but sometimes I don’t feel like I like im enough.
I would say you are MORE than enough and MORE than helpful, you are AMAZING!
Lindsay, are you a fan of Cauliflower? This is the third cauliflower recipe that I am seeing on your site. But this is something which tempts me a lot as you had used great flavors! 🙂 Let me add this for my weekend.
haha yes, it;s my cheap and easy “rice” staple when I don’t have time. My husband is also on a low carb kick, so this helps.
Ha ha! Cool.