Cauliflower Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A refined vegan risotto where cauliflower rice is cooked in creamy cauliflower sauce and served over crispy polenta cakes with sautéed shiitake mushrooms. It's elegant, textured, and entirely plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 5 tablespoons vegan butter
- 1 tablespoon minced garlic (plus 1 garlic clove)
- 1 teaspoon salt (plus more as needed)
- 1/2 teaspoon black pepper (plus more as needed)
- 1¼ cups polenta
- 1 medium head cauliflower
- 2 whole shallots plus 2 tablespoons chopped shallot
- 5 tablespoons olive oil
- ½ cup white wine
- ½ teaspoon salt
- 3 tablespoons chopped fresh parsley
- 2 cups sliced shiitake mushrooms
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1981mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1230mg
- Calcium
- 86mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1981MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.