Creamy Curried Caulisotto is a cauliflower risotto recipe for the Thermomix. Cauliflower + Risotto = Caulisotto! Creamy in texture, curried flavours, this recipe is a tasty, healthy take on risotto.
I first created this fab recipe when I did my first Whole30 around early 2014. When I shared it originally in the Facebook group, it gained a lot of popularity very fast!
It was so popular that I knew that there just had to be room in my first cookbook, Main Meals Made Easy, for this Cauliflower Risotto Thermomix recipe.
This meal is so healthy and delicious. Using cauliflower “rice” instead of Arborio makes it a lighter option than regular risotto. Added bonus is that the Thermomix makes caulisotto so quickly – 20 minutes from start to finish!
Creamy Curried Caulisotto
Ingredients
- 400 g cauliflower florets
- 150 g brown onion quartered
- 2 garlic cloves 10g
- 20 g coconut oil or olive oil
- 1 tsp curry powder
- 200 g mushrooms quartered
- 100 g green beans or asparagus trimmed, sliced 1-2cm
- 100 g red capsicum diced
- 100 g frozen baby peas
- 100 g coconut cream
- 20 g Odds-and-Ends Vegetable Stock Concentrate
Instructions
- Place cauliflower in mixer bowl and turn it to "rice" by processing 10 seconds/reverse/speed 4/MC on. Remove from bowl and set aside.
- Into the bowl, place onion, garlic, oil and 40g water. Chop 5 seconds/speed 5/MC on. Scrape down bowl. Cook 5 minutes/steaming temperature/speed 1/MC off.
- Add curry powder. Cook 1 minute/steaming temperature/speed 1/MC off. (If contents is quite dry when you add the powder, add a dash more water now too).
- Add the riced cauliflower, mushrooms, beans, capsicum, peas, coconut cream and stock. Combine thoroughly with a spatula then cook 9-10 minutes/100/reverse/speed 1/MC on, stopping to stir contents half way through this cooking time. Check after 9 minutes and if you want the vegetables a little more cooked, add the extra minute of cooking time.
Notes
To include chicken, at step 4, add 300g chicken thigh, diced into 2cm cubes.
Nutrition
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.
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Hi, I'm Bec
I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone
love this recipe!!! make it quite alot and vary the vegis depending what is in the fridge and sometimes use broccoli with the cauliflower 🙂
Thanks for a great, nutritious, quick meal Bec! Thumbs up from the meat eater too!!
Fantastic Bec. Makes a good risotto replacement. Very tasty and a dish that the whole family enjoyed 🙂
Just yum! Can’t believe it’s taken me so long to make it.
Wow Bec, this is amazing – nutritious and healthy and super easy! I have just started doing 5:2 and this is my first fast day. I’m SO pleased I made this for my dinner. I feel so satisfied! Thank you again.
Came home exhausted and wanted something tasty, quick and easy. This was fantastic. I served it topped with a couple of eggs. This will be my go-to quick and easy meal. Thanks!
Once again thankyou! i made this for the family for lunch today and it was eaten and enjoyed by all !!! i substituted some of the cauli for broccoli as didnt have enough and i used tinned champignon mushrooms as didn’t have fresh and it was yummy..
This will be featuring regularly in our house as its so simple and easy to whip up and you already have all the ingredients on hand.. Thanks Bec 🙂
Amazing, Has restored my Mojo for Whole30 🙂
Well we used garam masala (no curry powder) as well as spinach, capsicum and golden zucchini. Yum!
Love this recipe Bec! Tasty & easy addition to my Whole 30 meals. Thanks 🙂