Cauliflower Risotto with Roasted Butternut Squash and Sun-Dried Tomatoes
A light, hearty, and vibrant, dairy-free Italian dish.
Daily recipe · September 03, 2025
A little about this dish
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
- 1 medium onion — 1 — finely chopped
- Garlic — 2 cloves — minced
- Vegetable broth cube — 1
- Water — 2 cups — boiled
- Pine nuts — 1/2 cup — toasted
- Fresh parsley — 1/2 cup — chopped
- Salt — to taste
- Ground black pepper — to taste
Preparation
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Step 1 — 🔥🌡️👍Preheat your oven to 400°F (200°C).
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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.
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Step 3 — 🥦✂️🍚Process the cauliflower florets in a food processor until it reaches a rice-like texture.
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Step 4 — 🍳🧅🔥Heat remaining olive oil in a large pan over medium heat. Add the onions and garlic, sauté until translucent.
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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.
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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.
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Step 7 — 🍲🥜🌿Serve the 'risotto' topped with toasted pine nuts and freshly chopped parsley.
A final fox tip
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.