Chili Garlic Cauliflower Risotto Bowls are an easy Paleo dish to satisfy that comfort food craving! A healthy vegan recipe with a spicy sauce. The Cauliflower Rice is the “risotto” and is cooked a non dairy (coconut or almond) milk, all in one pan! The sauce is made extra spicy and creamy with chili, garlic, and avocado combined. Pretty much great on EVERYTHING!
Hi there. Come visit my table. Today’s Cauliflower Risotto Bowls are waiting. This is a Cotter Crunch guiltless gourmet special ya’ll. Guiltless as is ….
No performing. No pretending. No proving ourselves. PRESSURE Free zone. Just goodness and a bowl of spicy “risotto-ish” goodness. That being said, these are pretty guilt free when it comes to classic comfort food. Just sayin..
But I digress. Let’s get back to the bowl recipe. Cause you know I love me some bowl recipes. I’m going to tell you how this cauliflower risotto dish came about and why I’m excited to freely share it, cool?
You see, I was reading this AMAZING devotional over at Proverbs31.org. I just love starting my day off with those words. Anyway, Jennie got me thinking. So often we strive to prove ourselves when we don’t need to. For me, I love my work and creating gluten free recipes. When it comes to business (food blogging, photography, and nutrition), or any important role for that matter, it can be easy to get wrapped up in the outcome. Will this recipe be pinned, shares, mentions, etc.? Will I be able to accomplish my goals this month?
Whoa whoa whoa… that’s not why I (we) started sharing and creating recipes. Yes, stats and goals are beneficial, but they don’t define you (us). What defines us? Our purpose and passion behind each action we take, in all areas!
Cotter corniness seeping in here.
Which leads me to this cauliflower risotto recipe. And my purpose.
Once a month (or more) I will be sharing a guilt free recipe. As in, I did not plan this recipe for performance. I did not spend oooodles of time photography or trying figure out the right SEO title. I did not make this for my handsome Kiwi dwelling husband (sorry babe). I made this guilt free cauliflower risotto bowl recipe with chili garlic avocado sauce totally on a whim, because I wanted to. I night to myself and a bottle of wine might led to a Cotter Inspiration and major Craving. Haha.
HOW TO MAKE CHILI GARLIC RISOTTO BOWLS
Ya’ll, I don’t even know if this should be categorized as risotto, but I’m going with it. Cause I WANT TO. LOL! Cauliflower Rice has been my jam lately and I wanted to try it out more avocado (avocado-y? Ya, that’s a word) saucy spicy recipes to pair it with. Mmm k? Plus extra spicy avocado chili garlic sauce rocks with baked shrimp! Okay it just rocks in general.
Hence the jar full I made.
Craving on a whim aside, this no pressure zone recipe actually does serve a nourishing purpose. Ready?
A Nerdy Nutrition Tip Comin At Ya!
Nothing to prove but a cauliflower superfood coolness factor.
Cauliflower contains a good source of choline, a water soluble B vitamin similar to other vitamins, such in the B vitamin complex family. This is vitamin is super important for pregnant women as this B Complex (folic acid included) boosts brain development. And no I am not pregnant. Just a nutrition nerd.
Now, if you are vegan or vegetarian this is cauliflower risotto is also beneficial, nutrient wise!
Why? Because normally choline consumption comes from eating eggs, beef, fish, etc. But CAULIFLOWER (along with some other legumes) is another great Choline source that you can easily STOCK UP ON! Like say in multiple bowls of cauliflower risotto.
Better yet, if you are paleo, just throw some beef liver and egg on these bowls and have yourself a Choline Hay Day! Hey, I’m all for more Choline health benefits. Increased brain function (yes please), energy, anti-inflammatory response, and better digestion.
Speaking of brain function. I’m ready for my brain to share this cauliflower risotto recipe before it loses momentum.
Gah, felt so good to share this hodge podge Cotter creation.
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Chili Garlic Cauliflower
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Prep Time: 10 min -
Cook Time: 20 min
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Total Time: 30 minutes
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Yield: 3-4 depending on how you serve this (main or side dish)
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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
- 2 -3 tsp minced garlic
- 1/2 c coconut milk or almond milk
- 1/2 tbsp fresh grated ginger or 1/2 tsp ground
- red chili pepper flakes (1 tsp)
- 2 tbsp chili sauce or paste (or sriacha). See notes
- pinch of pepper (to taste)
- 1/4 tsp sea salt salt
- 2 tsp gluten free Tamari or gluten free [url] Worcestershire ∞http://amzn.to/2kp6VVJ[/url] Sauce for more umami Taste (use coconut aminos is whole30)
- 1 -2 tbsp honey or agave (see notes if whole30). Adjust
- Optional 2 tbsp water or oil to thin out dressing
- For the Cauliflower Risotto:
- 14 oz or 1 small head cauliflower
- 1/4 c yellow onion (chopped)
- 1 tsp minced garlic
- 1-2 tsp olive or coconut oil
- 1/2 c coconut milk
- 2-3 tbsp diced red bell peppers
- 1 small green or banana pepper slices
- 1 bunch basil or thai basil- chopped
- cucumber slices for topping
- 1/4 cup Crushed toasted or roasted nuts (I use crushed roasted salted almonds or cashews)
- lemon or lime juice
- Salt/pepper to taste
- Optional cilantro/coriander for garnish or additional herbs/micro greens
Instructions
- First make the dressing.
- Simply blend the chili sauce, avocado, pepper, garlic, and, coconut milk. Once blended add in your spices tamari or worcestershire, honey/agave, and ginger. You can thin our the avocado chili sauce by adding in 2-4 tbsp of water or coconut milk, and a little oil.
- Mix until texture is thinner. If you want it sweeter add in more honey or agave.
- Chop leaves and stems off cauliflower. Place all or half at a time in food processor. Pulse until “riced”.
- Remove and set aside in bowl.
- Chop onion and peppers.
- In a small pan, heat garlic, oil, and onion.
- Saute until fragrant. 1-2 minutes.
- Add in cauliflower risotto rice and red peppers. Cook on medium for 2-3 minutes.
- Add in 1/2 c almond or coconut milk. If you want a creamier salad, add in 2-3 tablespoons more non dairy milk or coconut cream.
- Cook on medium, coating cauliflower rice risotto.
- Add salt/pepper and dash of lemon juice
- Remove from heat. Place riced cauliflower risotto in large bowl.
- Top with sliced green/banana peppers, chopped basil, crushed nuts, slice cucumber.
- Drizzle chili garlic cream sauce over each bowl when serving. there should be extra sauce for other uses. This dish is great as a side or top with protein of choice – tofu, grilled shrimp, chicken, meatballs, or even egg! I love adding in extra greens on top to garnish too!
Notes
for gluten free tamari I use San-J If you are looking for a paleo chili sauce to make this whole 30 compliant, Nom Nom Paleo has one on her site.
Omit honey in the sauce if using as a whole 30 recipe.
COLOR of SAUCE – Depending on the type of chili sauce you use, the color can turn out red, green, or orange. I 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 even egg!
Per serving using Almond Milk Vs Coconut Milk
This dish is AWESOME as a side or top with *protein* of choice – tofu or chickpeas, grilled or baked shrimp/salmon, chicken, meatballs, or even eggs!
Today’s guilt free cauliflower risotto recipe post consisted of random rants, nothing to prove, and nutrition tip. Ya, welcome to the inside of my brain. You’re welcome.
What’s the last pressure free recipe you made? Ever tried cauliflower “risotto?”
Cheers!
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.
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!
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!
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!
That sauce!!
I think I would smother it on everything.
i kinda did
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
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
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!
YES to guilt free & just for you!!!!!!!!!!!!
You know it friend! xxoo
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
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.
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
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!
Cauliflower rice is seriously one of the coolest food finds ever. Looks delicious Lindsay!
I love how healthy and easy this recipe is!
That sauce on top looks UNREAL!! Need to try this recipe!!
For sure linz! Keep me posted on if you do!
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?
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!
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.
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 🙂
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!