This beautifully colored dish uses riced cauliflower in place of arborio rice to create the risotto.
1 large head cauliflower
1 tablespoon coconut oil
½ teaspoon sea salt
2 tablespoons nutritional yeast
½ cup cooked beet, rough chop
1 onion finely diced
4 cloves garlic, crushed
½ cup low-sodium vegetable broth
Freshly ground black pepper
Fresh parsley to garnish
1. Cut the cauliflower into florets and rinse well. Drain and transfer to the food processor. Pulse to obtain a rice-like texture. Make sure to not pulse too much or it will become soggy (you may need to do this in batches).
2. Heat the coconut oil in a large skillet and add the onion and garlic; cook for 1-2 minutes. Add the cauliflower “rice”, vegetable broth, and nutritional yeast and cook for 5 minutes over low heat, stirring frequently.
3. Place the chopped beet in the food processor and pulse to a fine puree, then add to the cauliflower and stir to combine. Continue to cook for another 2-3 minutes. Season with salt and pepper and serve warm garnished with parsley.