Lectin-Free Vegan Mushroom Cauliflower Rice Risotto | The Healthy Family and Home

Lectin-Free Vegan Mushroom Cauliflower Rice "Risotto"




Yield 2 cups

Vegan / Gluten-Free / Dairy-Free / Lectin-Free / Soy-Free / Nut-Free / Alkaline / Paleo-Friendly


For the add-ins:


Advanced Preparation:  Add a can of full-fat coconut milk to the back of your refrigerator overnight.

  1. Prepare the veggies: Dice the onions and mushrooms into small pieces.
  2. Add all ingredients EXCEPT the cauliflower rice and coconut milk to a skillet and saute on medium-high heat until the onions and mushrooms are soft.  
  3. Remove the can of coconut milk from the refrigerator and after opening the can, remove ONLY the top hardened part (coconut fat).  Do not use the liquid (coconut water) part, save this to make a smoothie with.  The more liquid that is added to the skillet, the less thick the "risotto" will be.
  4. Add the hardened coconut "fat" and cauliflower rice to the skillet and stir together until everything is well combined.  
  5. Simmer on medium heat until the cauliflower is soft enough to resemble a rice texture and consistency.
  6. Adjust seasonings to your preference.
  7. Enjoy!


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Creative Commons LicenseThe recipe and photographs for "Lectin-Free Vegan Mushroom Cauliflower Rice Risotto" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.

Recipe by The Healthy Family and Home™ at