My Plant-Based Week
My Plant-Based Week

Tropical Island Coconut Cauliflower Risotto

Even though we eat a plant-based diet at home, with the occasional non-vegan pizza being the exception, I'm still always trying to find ways to add more veggies to our day. A couple years ago, I came across some recipes using cauliflower in place of rice and was absolutely intrigued. Since then, I've used cauliflower in this manner and it is super easy and a great way to get that extra serving or two of vegetables.


For this recipe, I was going for a sort of island-y theme. We eat a LOT of ethnic-inspired meals in our home...when you eat plant-based meals, it's just a neccessity. The "American" diet doesn't really lend itself so well to animal-less eating...anyway, finding new ways to use spices I always have on hand is both fun and keeps food boredom at bay.


This meal was so very quick and easy to prepare...About 20 minutes and dinner was served. I just love when that happens. The riced cauliflower serves as the base and the addition of fresh pineapple, cooked black beans and full-fat coconut milk makes it flavorful, luxurious and filling.


One note on the spices--these are the amounts I used but you should definitely plan on using them to your taste. Make it spicier  or less so, depending on how you and your family prefers. You could also change the spice mix up, maybe try turmeric, garam masala or curry powder. I think next time I make this recipe I might add  some coriander to brighten it up even more!






Tropical Island Coconut Cauliflower Risotto (Prep/Cook Time: 20 minutes  Serves: 8-10)


1 Head  Cauliflower, riced  in a food processor

1 tsp. coconut oil

1 small onion, finely diced

4 cloves garlic, minced

1 fresh pineapple, trimmed and cut into small pieces

1 ½ tsp. cumin*

1 tsp. paprika*

½ tsp. chili powder*

Salt and pepper to taste

¼ cup packed fresh cilantro leaves, roughly chopped

1 can full fat coconut milk

Juice and zest from one lime

Fresh cilantro for garnish (optional)


  1. Rinse and cut cauliflower off the thick stems into large florets. Place into bowl of a food processor fitted with an S blade. Process until florets are the size of small rice grains. Set aside.
  2. In a large wok, heat coconut oil over medium heat. Add onion and saute for two minutes. Add garlic and saute until onion is softened and translucent, 2-3 minutes.
  3. Add cauliflower and stir well. Cook for two minutes. Add the pineapple, cumin, paprika, child powder, salt and pepper and stir well. Add beans and cook for 1 minute.
  4. Add the coconut milk and mix well.  Reduce heat to medium-low and simmer until heated through, 3-4 minutes.
  5. Turn heat off and finish the mixture with the lime zest and juice, stirring well to incorporate. Garnish with fresh cilantro if desired. Leftovers will keep in the rerigerator for 2-3 days and also freeze nicely. Just put into an airtight, freezer safe container or zipper bag and store in the freezer for up to one month.


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Hi! I'm Milissa and my passions are healthy, mostly-plant-based food, saving money, enjoying my family, living in grace and honoring God.

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