Pumpkin Cauliflower Risotto with a Twist of Easy Recipes
This cozy and creamy pumpkin cauliflower risotto is one of those easy recipes that brings comfort and flavor to your table.
Servings: 2 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup canned pumpkin puree
- 1/4 cup full-fat coconut milk
- 1 tablespoon nutritional yeast
- 1/2 teaspoon sea salt
- Black pepper to taste
- 1/4 teaspoon cinnamon
- Dash of nutmeg
- 1 package frozen cauliflower rice (or 2-3 cups fresh)
- 1 tablespoon maple syrup
- 1 tablespoon vegan butter or ghee
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes, until translucent.
- Add the garlic and cook for another minute, stirring frequently.
- Mix in the pumpkin puree, coconut milk, nutritional yeast, salt, pepper, cinnamon, and nutmeg. Stir to combine.
- Add the cauliflower rice and stir well. Let the mixture simmer for about 10 minutes, stirring occasionally, until the cauliflower rice is tender and the mixture is thick and creamy.
- Stir in the maple syrup and vegan butter. Adjust seasoning if necessary.
- Serve warm and enjoy this delicious fall-inspired comfort dish.