clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chili garlic cauliflower risotto bowl topped with orange sauce.

Chili Garlic Cauliflower Risotto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

  • Author: Lindsay Cotter
  • Total Time: 30 minutes
  • Yield: 3-4 depending on how you serve this (main or side dish) 1x


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.


Units Scale

Chili Garlic Cream Sauce:

  • 1 small ripe avocado
  • 1/2 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
  • 1/2 Tablespoon fresh grated ginger or 1/2 teaspoon ground ginger
  • 2 teaspoons gluten free tamari, gluten free Worcestershire sauce for more umami taste or coconut aminos
  • 1/4 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
  • 1/4 cup chopped yellow onion
  • 1 teaspoon minced garlic
  • 2 to 3 Tablespoons diced bell pepper
  • 1/2 cup coconut milk
  • Salt and pepper, to taste
  • Lemon or lime juice
  • Topping: 1 small chili pepper, sliced, chopped basil or Thai basil, 1/4 cup crushed and toasted pumpkin seeds or nuts, sliced cucumber slices
  • Optional garnish: fresh cilantro, herbs or micro greens


  1. 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.
  2. 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.
  3. In a small pan, heat the oil over medium heat and add the onion and garlic. Sauté until fragrant or 1 to 2 minutes.
  4. Add in cauliflower risotto rice and bell pepper. Cook on medium heat for 2 to 3 minutes.
  5. 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.
  6. Add salt, black pepper and a dash of lemon juice, to taste.
  7. 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.
  8. Drizzle chili garlic cream sauce over each bowl when serving. Garnish with extra greens, if desired.
  9. Store in the fridge in an airtight container for up to 3 days. 


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


  • 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