Cauliflower Risotto Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based risotto-style dish featuring cauliflower, quinoa, and tahini, seasoned with miso and nutritional yeast for umami depth. It's creamy, nourishing, and packed with superfoods.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 tablespoon tahini
- 1 tablespoon nutritional yeast
- 1 tablespoon miso paste
- 1 1/2 cups vegetable broth
- 1 head of cauliflower (washed and trimmed)
- 1/2 tablespoon (coconut (or olive) oil)
- 1 medium leek (washed thoroughly and thinly sliced)
- 2 cloves of garlic (peeled and minced)
- 1 1/2 cups cooked quinoa
- 1/2 tablespoon lemon juice
- 1/4 cup hemp seeds
- 1 teaspoon coarse salt
- Black pepper (optional)
- 2 tablespoons Italian Parsley (chopped)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1034mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 712mg
- Calcium
- 73mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1034MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.