Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

A creamy risotto, without the rice, and very tasty and easy to prepare.

Serves: 4

Prep time: 10 mins

Cooking time: 20 mins


  • 1 head cauliflower, grated or finely blended
  • 500g mushrooms, small, sliced
  • 1 red capsicum, diced small
  • 4 spring onions
  • 1 tbsp fresh thyme, chopped
  • 3 tbsp olive oil
  • 2 tbsp potato flour
  • 1/4 cup water
  • 1 can (440ml) coconut milk/cream
  • 1 box frozen spinach
  • salt and pepper to taste


  • Grate cauliflower, or blend until it resembles rice. Set aside.
  • Heat oil in deep pot, add garlic, spring onions and diced capsicum.
  • Cook while stirring,  for 5 minutes until browning.
  • Add thyme, mushrooms and crumbled stock cubes and cook another 5 minutes while stirring.
  • Add cauliflower and stir while cooking 5 minutes.
  • Add spinach and coconut milk and cook another 5 minutes while stirring.
  • Mix water and potato flour together, and add to mixture while stirring.
  • Cook several minutes,  until heated through and thickened.
  • Serve immediately.


If you have any cooked chicken from a previous meal, this can replace the mushrooms.

Another option is to use a seafood marinara mix instead of mushrooms.


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