Cauliflower rice slowly simmers in cozy seasonings for an aromatic grain-free risotto topped with roasted butternut squash.

This easy Paleo risotto swaps the Arborio for low-carb cauliflower rice to create a dish that’s healthy, gluten-free, and vegan-friendly!

Start by roasting cubed butternut squash until tender and crispy on the edges. While the squash is roasting, sauté diced onions and minced garlic in a skillet until the onions are translucent and the garlic is fragrant. Add cauliflower rice, cover with water and season with bay leaves, dried garlic and parsley. Bring the heat down to a simmer and allow the cauliflower rice to slowly absorb the liquid for half an hour.

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When the butternut squash is nicely roasted, mix it into the cauliflower risotto, add salt to taste, and garnish with chopped fresh parsley. Enjoy it while it’s hot!

Tip: For a stronger flavor, skip the bay leaves and parsley, and fry up a few sage leaves as garnish instead!

Felicia Lim

Grain-Free Butternut Squash Cauliflower Risotto

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Total time:1 hr
10 mins

Cook Time:40 mins 40 minutes

Prep Time: 30 mins 30 minutes

Serves:2

Grain-Free Butternut Squash Cauliflower Risotto

Recipe by: Felicia Lim

Seasoned cauliflower with roasted butternut squash and fresh herbs join together to make the ultimate vegan-friendly risotto.

Tools

• Rimmed Baking Tray
• Food Processor
• Large Skillet

Ingredients

• 1 butternut squash, peeled and cubed
• 6 T coconut oil, melted and divided
• 1 head of cauliflower, chopped into florets
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 3 cups water
• 4 bay leaves
• 1 T dried garlic and parsley mix
• Salt to taste
• Fresh chopped parsley, for garnish

Instructions

• Preheat the oven to 375°F.
• Toss the cubed butternut squash with 3 tablespoons of melted coconut oil and spread in a single layer on a baking tray.
• Roast for 40 minutes, flipping over the squash halfway through. While the squash is cooking, make the cauliflower rice by placing the florets in a food processor and pulsing them into the size of rice.
• While the squash is cooking, make the cauliflower rice by placing the florets in a food processor and pulsing them into the size of rice.
• Melt the remaining coconut oil in a skillet over medium heat and sauté the onions and garlic until the onions are translucent.
• Mix in the cauliflower rice and sauté for two minutes, then add the water, bay leaves, dried garlic and parsley. Reduce heat to low and simmer for 30 minutes.
• Once the butternut squash is ready, mix it into the cauliflower risotto until the ingredients are evenly distributed.
• Add salt and serve hot garnished with fresh chopped parsley.

Looking for Paleo ingredients? Here’s what we recommend:
Cold pressed coconut oil (Viva Naturals)

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