Beet Cauliflower Risotto is a creamy and filling fall recipe packed with flavor and nutrition without carbs. This makes for an excellent side dish or entree.

Ingredients

Beet Cauliflower Risotto

• 1 head cauliflower, riced
• 3-4 beets, peeled and small diced
• 1-2 Tbs olive oil
• 2 garlic cloves, minced
• 1/2 yellow onion, diced
• 1 Tbs apple cider vinegar
• 2 Tbs nutritional yeast (optional)
• 1 tsp ground thyme
• 1/2 tsp ground sage
• 1 tsp black pepper
• 1/2 cup vegetable broth
• 1 cup kale, chopped
• Vegan ricotta (optional topping)

Directions

1. Prepare your cauliflower by removing the stems and leaves and ‘rice’ it by pulsing the cauliflower in a food processor or blender until it is fluffy. Set aside.
2. Preheat the oven to 400ºF
3. Prepare your garlic and onion and set aside.
4. Peel and dice your beets into small cubes. Toss in olive oil and place on a sheet pan.
5. Place beets in the oven and roast for 20-25 minutes or until tender.
6. In a large skillet on high heat, saute your onions until translucent. Splash with vegetable broth or water to prevent sticking.
7. Add in the garlic and cook until fragrant. About 1-2 minutes
8. Then, add in the remaining seasonings and cauliflower. Cook for 7 minutes on medium-high heat.
9. Add in the vegetable broth and apple cider vinegar.
10. By this point, your beets should be done. Add the beets to your cauliflower risotto. Cook together for another 5-7 minutes.
11. Toss in the kale last and cook until lightly wilted.
12. Serve with optional topping and enjoy!

Nutrition Information

Nutrition Disclaimer

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