A feast of colors greets the eyes with chunks of red sun-dried tomato and orange butternut squash piercing through the creamy white cauliflower risotto. It's topped off with a sprinkling of dark green chopped parsley and slightly browned, gleaming pine nuts.

Cauliflower Risotto with Roasted Butternut Squash and Sun-Dried Tomatoes

Name: Cauliflower Risotto with Roasted Butternut Squash and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 1 medium butternut squash, 1 peeled and chopped into cubes; sun-dried tomatoes, 1/2 cup chopped; 1 large head of cauliflower, 1 cut into florets; extra virgin olive oil, 2 tablespoons none; 1 medium onion, 1 finely chopped; garlic, 2 cloves minced; vegetable broth cube, 1 none; water, 2 cups boiled; pine nuts, 1/2 cup toasted; fresh parsley, 1/2 cup chopped; salt, to taste none; ground black pepper, to taste none

Category Main Course

Prep 15 minutes

Cook 35 minutes

Style Italian

Technique Roasting

Diet Friendly Vegan

Daily Recipe: September 03, 2025

This recipe puts a creative spin on a traditional Italian risotto by using cauliflower to replace the classic arborio rice, making it a light yet hearty dairy-free dish. The sweetness of the roasted butternut squash combined with the tartness of sun-dried tomatoes creates a delightful contrast, while the toasted pine nuts add a wonderful crunch. Freshly ground black pepper adds an aromatic spicy note to this colorful meal.

Ingredients (for 2)

1 medium butternut squash - 1 - peeled and chopped into cubes
Sun-dried tomatoes - 1/2 cup - chopped
1 large head of cauliflower - 1 - cut into florets
Extra virgin olive oil - 2 tablespoons - none
1 medium onion - 1 - finely chopped
Garlic - 2 cloves - minced
Vegetable broth cube - 1 - none
Water - 2 cups - boiled
Pine nuts - 1/2 cup - toasted
Fresh parsley - 1/2 cup - chopped
Salt - to taste - none
Ground black pepper - to taste - none

Preparation

Step 1 - 🔥🌡️👍

Preheat your oven to 400°F (200°C).
Step 2 - 🥘🥔🔥

Spread the butternut squash cubes on a baking tray, drizzle with 1 tablespoon of olive oil and season with salt and black pepper. Roast in the oven for 20-25 minutes until tender and slightly caramelized.
Step 3 - 🥦✂️🍚

Process the cauliflower florets in a food processor until it reaches a rice-like texture.
Step 4 - 🍳🧅🔥

Heat remaining olive oil in a large pan over medium heat. Add the onions and garlic, sauté until translucent.
Step 5 - 🥘🔥🍲

Dissolve the vegetable broth cube in boiling water, then add the cauliflower 'rice' to the pan along with the broth. Stir well and let it simmer for about 10-15 minutes.
Step 6 - 🔥🌰🍅

Once all the liquid is absorbed, add the roasted butternut squash and sun-dried tomatoes to the pan, and stir until well combined.
Step 7 - 🍲🥜🌿

Serve the 'risotto' topped with toasted pine nuts and freshly chopped parsley.

Additional

This dish is great for making use of versatile seasonal vegetables. For added protein, you can top it off with some pan-seared tofu or chickpeas. And if you're not strictly vegan, some crumbled feta cheese would also make a wonderful addition. Even kids can help with prepping the vegetables or mixing the risotto.