Vegan Riced Cauliflower Mushroom Risotto
Creamy and flavorful, this risotto is delish!
- 2 tbsp butter flavored coconut oil
- 2 cloves garlic minced
- 3 c. riced cauliflower
- 3 ½ oz. cremini or baby bella mushrooms chopped
- ½ c. coconut cream
- 1 tbsp. nutritional yeast
- fresh parsley for garnish
Begin by melting the coconut oil in a large skillet. Then add the garlic and saute for 2-3 minutes or until the garlic is slightly golden in color. Next, add in the mushrooms and continue to saute until the mushrooms are tender and start to brown. This should take about 5 minutes.
When the mushrooms are browned, add in the riced cauliflower and stir until combined. Allow to cook for 3-5 more minutes or until the cauliflower begins to soften. Then mix in the coconut cream and yeast until combined. Allow the mixture to heat before removing from the stove, garnishing with parsley, and serving. Enjoy!