Cauliflower Risotto with Asparagus, Peas and Shitake Mushrooms

Cauliflower risotto.jpg

Serves 4 

The texture of cauliflower makes it the perfect low-carb substitute for rice in this deliciously rich and flavorful dish that I was inspired to make by Fuel my Smile, Dr. Michelle Hanover

This is my slightly adapted version using ingredients that I had in my house and it came out so good!

 It’s super creamy and packed with my favorite springtime vegetables – asparagus, mushrooms and peas. Serve as a side with baked chicken breasts or with a salad for a meatless Monday meal.  Give this easy, quick, all in one pan recipe that your whole family will love a try! 


  • 5-6 tablespoons ghee

  • 2 garlic cloves, minced

  • 1/2 yellow onion, diced 

  • 2 cups shitake mushrooms, chopped

  • 8-10 asparagus spears cut into ½ - 1 inch pieces

  • ½ cup frozen peas

  • 16 ounces grated cauliflower

  • 2 tbsp. fresh thyme

  • ¾ cup vegetable broth

  • ½ cup goat milk (feel free to use any type of milk you like)

  • 2 tbsp. ground flaxseeds/flaxmeal

  • ½ cup nutritional yeast

  • sea salt

  • freshly ground pepper


  • In a large skillet over medium heat melt half the ghee.

  • Saute the asparagus and mushrooms for about 5 minutes.  Add the rest of the ghee, onions, garlic and thyme and cook for another few minutes.

  • Add the cauliflower, peas and vegetable broth, stirring and cook until broth is has evaporated.

  • Add the milk, ground flax or flaxmeal and nutritional yeast.

  • Heat and stir until creamy.  

  • Serve immediately and enjoy!