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.Print
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.
- 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
- 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!
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
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?”