Mushroom Cauliflower Risotto

This is a super easy delicious risotto made with cauliflower rice.  The cauliflower adds more nutritional value then traditional risottos with just rice.  Also, the nutritional yeast adds a cheesy flavor which is contrasted quite nicely with the kalamata olives. Leftovers heat up well in the microwave for up to several days.


1 large head of cauliflower

2 ½ cups Arborio rice, rinsed

16 oz. button mushrooms, sliced

6 oz. shitake mushrooms, destemmed and sliced

1 large yellow onion, chopped

1 large orange pepper, chopped

3 stalks celery, sliced

8 oz. kalamata olives, pitted

1 box unsalted vegetable stock

1 bay leaf

¼ t. crushed red pepper flakes

2 t. Herbes de Provence

2 t. salt

Pepper to taste

4 large cloves garlic, minced

3 cups water, warmed

2/3 cup nutritional yeast


Clean cauliflower, remove any leaves then break apart in pieces.  Work in two to three batches and pulse just a few seconds to create cauliflower rice.  Place in separate bowl and set aside.

Using a large skillet on medium high, cover the bottom of the skillet with all of the mushrooms.  Once the mushrooms start to brown reduce heat to medium and the liquid of the mushrooms will start to release.   Continue to cook and stir until they are caramelized.  Next add in the onions, celery, orange pepper and two cloves of garlic until the vegetables start to soften.  Add the cauliflower and Arborio rice and mix well.  Pour in the vegetable stock and one cup of water along with the bay leaf, crushed red pepper flakes, Herbes de Provence, kalamata olives, salt, remaining garlic and nutritional yeast.  Bring to a boil then reduce heat.  Stirring constantly add the additional cups of warmed water as the liquid is absorbed.  Cooking time is approximately 30-40 minutes.  Continue cooking until the rice is fully cooked.  Taste and adjust seasonings if needed, adding salt, pepper and nutritional yeast.