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Chili Garlic Cauliflower Risotto Bowls are an easy Paleo dish to satisfy that comfort food craving! A healthy vegan recipe with a spicy sauce.

Chili Garlic Cauliflower Risotto


  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 20 min
  • 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.


Scale

Ingredients

Chili Garlic Cream Sauce:

  • 1 small ripe avocado
  • 23 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 Worcestershire Sauce for more umami Taste (use coconut aminos for whole30 option)
  • 12 tbsp honey or agave (see notes for whole30 option)
  • Optional 2 tbsp water or oil to thin out dressing

For the Cauliflower Rice Risotto:

  • 14 oz or 1 small head cauliflower
  • 1/4 c yellow onion (chopped)
  • 1 tsp minced garlic
  • 12 tsp olive or coconut oil
  • 1/2 c coconut milk
  • 23 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 pumpkin seeds or nuts (Omit for Nut Free option)
  • lemon or lime juice
  • Salt/pepper to taste
  • Optional cilantro/coriander for garnish or additional herbs/micro greens

Instructions

  1. 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.
  2. Mix until texture is thinner. If you want it sweeter add in more honey or agave.
  3. Chop leaves and stems off cauliflower. Place all or half at a time in food processor. Pulse until “riced”.
  4. Remove and set aside in bowl.
  5. Chop onion and peppers. In a small pan, heat garlic, oil, and onion.
  6. Saute until fragrant. 1-2 minutes.
  7. Add in cauliflower risotto rice and red peppers. Cook on medium for 2-3 minutes.
  8. 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.
  9. Cook on medium, coating cauliflower rice risotto. Add salt/pepper and dash of lemon juice
  10. Remove from heat. Place riced cauliflower risotto in large bowl.
  11. Top with sliced green bell peppers, chili peppers, chopped basil, crushed nuts, slice cucumber.
  12. 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

  •  If you are looking for to make the paleo chili sauce to whole 30 compliant, Nom Nom Paleo has one on her site.
  • Omit honey in the sauce if using as a whole 30 recipe.
  • TIPS FOR 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.

Nutrition below is estimated with full fat coconut milk used in the garlic sauce

  • Category: Main
  • Method: stove
  • Cuisine: asian/american

Nutrition

  • 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

Keywords: risotto, cauliflower, paleo, vegan, dairy free, cauliflower rice

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