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cauliflower rice with asparagus and mushrooms - vegan, low carb
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5 from 1 vote

Cauliflower risotto with asparagus and mushrooms (low carb, vegan)

This cauliflower risotto is full of flavor, easy and ready in less than 30 min.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 2
Calories: 206kcal
Author: Caroline's Cooking


  • 7.5 oz cauliflower rice 210g, ½ med cauliflower
  • ½ onion large
  • 1 clove garlic
  • 2 tablespoon olive oil
  • 4 oz mushrooms 115g
  • 3 oz asparagus 90g (trimmed weight)
  • 3 tablespoon white wine (moscato good)
  • 1 tablespoon lemon juice
  • ½ lemon zest
  • 2 tablespoon finely chopped parsley


  • Cut the florets off the cauliflower leaving just short stems. Put them in a food processor and pulse a minute or two until a rice-like consistency. You can also coarsely grate by hand, but it will take a lot longer.
  • Dice the onion and crush or finely chop the garlic. Warm the oil in a medium skillet/frying pan and add the onion. Soften a minute or two then add the garlic. Cook for around 3-5min until the onion has softened.
  • While the onion is cooking, slice the mushrooms. Trim the asparagus and cut into short lengths. Add the mushrooms to the pan, cook a minute then add the asparagus and cook another minute or two.
  • Add the cauliflower, wine and lemon juice to the pan. Cook around 5-10min, partly covered the first 3 minutes or so, until the cauliflower and asparagus are tender. Cook a minute longer if needed, uncovered, to absorb/steam off the liquid. Add the lemon zest and chopped parsley, stir through and serve.


Calories: 206kcal | Carbohydrates: 13g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 40mg | Potassium: 645mg | Fiber: 4g | Sugar: 5g | Vitamin A: 640IU | Vitamin C: 67.2mg | Calcium: 45mg | Iron: 1.9mg