Cauliflower “Rice” Asparagus Risotto

Gluten-Free, Oil-Free, Soy-Free, Grain-Free, Vegan (of course!)

Creamy, decadent, and delectable risotto that happens to be healthy, grain-free, and vegan!? Yes, please!! This dish is the perfect way to get more nutrient-dense veggies into your diet, without dreading the taste of them. Coated in a rich butternut squash cream sauce, you will not believe how delicious vegetables can be!



  • Five cups of riced cauliflower
  • One and a half cups of butternut squash puree
  • The cream (discard the liquid) from one can of full-fat coconut milk, refrigerated overnight
  • One bunch of asparagus, chopped
  • Two large cloves of garlic, minced
  • ⅔ of a cup of diced yellow onion
  • One tsp. of garlic powder
  • A generous pinch of salt and pepper (or to taste)
  • Water for sautéeing

How to make:

  1. Dice the onion and mince the garlic, then sautée them in a splash of water until the onions are translucent (keep water nearby when cooking to add as you need).
  2. Chop the top 2/3 of asparagus (bottom thirds can be bitter) into one-inch pieces, then mix it and the riced cauliflower into the onions and garlic.
  3. Cook the pot of veggies for ten minutes.
  4. Add the butternut squash puree, coconut cream, garlic powder, salt, and pepper to the pot, then stir until thick and creamy.
  5. Once the asparagus and the cauliflower are soft and cooked all the way through (about 10-20 more minutes),serve the risotto.
  6. Enjoy!

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Hello, my name is Lilia Ora and I am a 16-year-old, whole-plant-based-foods-eating vegan trying to inspire others to live a compassionate and healthy lifestyle through plant-based nutrition! My goal is to make being vegan easy, enjoyable, and interesting for each and every one of you! Explore my website to view how to join in the delight of vegan living!

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