Recipe: Cauliflower Quinoa Risotto w/ Asparagus

Cauliflower Quinoa Risotto

We are very blessed that Auburn loves to eat. When I say love I do not mean it lightly. Before she came along my husband and I probably cooked only twice a week. You can’t get away with eating out often when trying to provide healthy meals for your little one. So I love to find new recipes that pack a healthy punch and are yummy too. I found this Cauliflower Quinoa Risotto with Asparagus recipe on Vani, a.k.a. the Food Babe, has taken her passion for investigating harmful ingredients in processed foods and turned it into a blog that is a great resource on how to eat organically and avoid unhealthy chemicals. Vani’s popularity and what she calls her “Food Babe Army” has made her a powerful figure in the fight to help rid the American diet of unhealthy, processed chemicals from food industry giants. Chick-Fil-A’s recent pledge to only sell chicken raised without antibiotics at all of its stores within five years is one of Vani’s recent accomplishments. You go girl!

With that being said, you know that any recipe featured on would be a healthy meal for the family. The husband LOVED it. If your little one does not like strong seasoning you can skip the curry powder. See my notes in bold italics for my recipe substitutions or suggestions.



Prep time: 10 mins    Cook time: 35 mins    Total time: 45 mins

Serves: 2

  • ½ head cauliflower, chopped into pieces (I used a whole cauliflower head so that we would have leftovers)
  • 2 tablespoons coconut oil or olive oil, divided
  • salt and pepper to taste (I used Himalayan Pink Salt instead of regular salt)
  • ½ pound asparagus, trimmed and chopped into 1” pieces
  • ½ small onion, diced
  • 2 garlic cloves, diced
  • ½ cup quinoa
  • ¼ teaspoon salt (I used Himalayan Pink Salt instead of regular salt)
  • 2 to 2½ cups vegetable stock
  • ½ teaspoon curry powder (If your little one does not like strong seasoning, omit)
  • zest of 1 lemon
  • parsley to garnish
  • Choose either cashew cream or sour cream for top: (I used plain greek yogurt instead)
  • ½ cup cashews, ¼ cup water and pinch of salt (if making cashew cream)
  • sour cream
  1. Heat your oven to 400 degrees. On a baking sheet toss the cauliflower with 1 tablespoon of oil. Season with salt and pepper. Bake for 20-25 minutes or until tender and slightly browned.
  2. While the cauliflower is cooking, bring a pot of water to boil and blanch the asparagus for 1 minute. Drain under cold water and set aside.
  3. In a large saute pan, heat 1 tablespoon of oil until hot. Add the onion and saute for 3-5 minutes. Add in the garlic and saute 1 minute.
  4. Add in the quinoa and salt and saute for 2 minutes.
  5. Add in 1 cup of stock at a time, stirring after each addition until the liquid is absorbed and the quinoa is cooked.
  6. When the cauliflower is done, toss with ½ teaspoon curry powder and place in a food processor and pulse until it looks like the size of rice.
  7. Add the cauliflower to the quinoa mix and fold in the lemon zest, cashew cream or sour cream and asparagus and continue to cook 2-3 minutes.
  8. Top with fresh chopped parsley and serve.
  9. To make cashew cream: Place cashews, water and salt in a blender and mix until a thick consistency is formed. *There will be some cream leftover if you wish to add more to the recipe or use for leftovers