Pumpkin Cauliflower Risotto

Prep Time 10 minutes
Cook Time 25 minutes
Course Dinner, Lunch
Cuisine American
Servings 2


  • 1/2 canned pumpkin not pumpkin pie filling
  • 2 tbsp nutritional yeast
  • 2 cup 1/2 head cauliflower florets
  • 1/2 cup veggie broth
  • 1/2 shallot minced
  • 2 tsp ground nutmeg
  • 2 tbsp non-dairy milk unsweetened
  • 3 garlic cloves minced
  • 2 cup cooked brown rice
  • 1/2 bunch kale stem & chop
  • black pepper season to taste
  • 2 tsp garlic powder optional
  • 2 tsp onion powder optional


  • Place cauliflower in a food processor and pulse until coarse (like rice). Set aside.
  • Line a large pot with ¼-cup broth.
  • Sauté shallots and garlic until translucent.
  • Stir in cauliflower and cook 5 minutes, stirring occasionally. Add a splash of broth to prevent sticking.
  • Add pumpkin, nutritional yeast, plus remaining broth and cooked rice, stirring to combine.
  • Cover and simmer for a few minutes.
  • Uncover and stir in kale so it softens.
  • Continue to heat over low, stirring, until any excess liquid cooks off (the risotto should be soft).
  • Add milk. Stir in more if desired, and let rest a few minutes.
  • Top with fresh black pepper and optional seasonings if desired.


Plan Ahead – Chop veggies and prepare rice the day before.
Extra Calories – Add 1 cup of steamed veggie of choice.
Substitution – Sub in 1/2 Sweet Potato for Pumpkin
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