Vegan Cauliflower-Spinach Risotto
A hearty and comforting vegan take on classic risotto, featuring riced cauliflower and fresh spinach for an added boost of nutrients.
4 Serving(s)
Ingredients
- 2 tbsp. Schnucks olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 bag Schnucks riced cauliflower
- 1/2 cup grated vegan parmesan cheese
- 1/2 cup dairy-free plain yogurt
- 1 cup Schnucks frozen chopped spinach
Instructions
- In a large skillet, heat oil over medium. Add shallot; cook, stirring occasionally, 5 minutes. Add garlic; cook until fragrant, 30 seconds more.
- Add cauliflower; cook, stirring frequently, 10 minutes. Stir in cheese, yogurt and, if desired, salt and pepper. Cook, stirring occasionally, until cauliflower is tender, about 10 minutes. Stir in spinach and, if desired, season with pepper before serving.
Chef Tip: To get that risotto-like texture, pulse cauliflower florets in batches until finely chopped but not puréed. Then cook uncovered so steam can escape and the "rice" stays tender, not mushy.
Nutrition Facts
176 Calories Per ServingFat: 13gSaturated Fat: 2gCholesterol: 0mgSodium: 308mgCarbohydrates: 15gFiber: 3gSugars: 3gProtein: 3gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe