Cauliflower Risotto

The Arabic people in the Middle Ages introduced rice to Italy and Spain. It reached culinary maturity in Milan, which was under Spanish rule for almost two centuries. These factors led to Risotto alla Milanese, slow-cooked short rice with spices especially saffron. Traditionally the dish is built on rice and a creamy sauce (made up of chicken stock, onion, butter, wine, Parmesan and the spices). I decided to take this classic dish and substitute rice for cauliflower.



1 large head of riced cauliflower

2 tbsp olive oil or grapeseed oil

½ cup diced red onion

2 cloves garlic, minced

1 tsp cumin

1 tsp paprika

Salt & black pepper to taste

2 tbsp tomato paste

1-cup chicken or vegetable stock

1-2 tbsp fresh lime juice to taste

Fresh parsley for garnish


  1. Cut your cauliflower, remove stems, place into a food processor and pulse. Otherwise, you can buy riced cauliflower from the grocery store.
  2. Heat up oil in a large skillet over medium heat. Add onion and sauté for 2 minutes, and then add garlic until onion is translucent.
  3. Add in riced cauliflower, salt, black pepper, paprika, and cumin. Stir continuously to mix the cauliflower. Add in tomato paste and mix together. Add one-cup stock, and cook slowly over medium-low heat. Add some lime juice for acid. Serve hot with garnished parsley and salt to taste.




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