This post has been sponsored by Cans Get You Cooking. All thoughts and opinions are my own. You know a recipe is damn good, or at least well loved, when it’s referred to as your recipe. As in, “Mom, what do you want for your birthday dinner?”“Ooh, your chicken thighs and definitely your risotto.” As in Your Risotto. No other qualification needed. So when I was creating a super simple Whole30 cauliflower risotto, I had to start with my beloved, tried-and-true risotto recipe.
And why is it so dang easy? Two things:
I made really good use of canned foods I had on hand in my pantry. Fact: a well-stocked pantry can help you get through the week with creative meals you can feel good about serving your family and friends! for this recipe, I used flavorful chicken stock from Swanson, organic chicken breast from Valley Fresh, and picked-at-peak-freshness asparagus from Green Giant. Cauliflower rice, hello! Cauliflower rice cuts down the time to make a rich and creamy risotto by like 500%. Since it doesn’t need constant stirring and watering with warm stock like a regular risotto, it’s way easier.
First, let’s talk about canned foods. I have people ask me all the time what I keep on hand, and the answer is pretty simple: a lot. Not only do canned foods help cut down prep time, meaning less time in the kitchen and more time with family friends (that’s important!), but kids and adults who use six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, including potassium, calcium and fiber. Oh, and hey, it’s #NationalCannedFoodMonth, so there’s no better time to get in on the action. I’d suggest taking a peek at CansGetYouCooking.com if you’re looking for more recipes and tips on using canned goods creatively. Use hashtag #CansGetYouCooking in any food photos you share! Over the years, I’ve really identified my favorite canned foods and majorly stocked up on those. Examples are:
top-notch chicken stock, like this from Swanson canned meat and seafood, like organic chicken breast, tuna, and wild-caught salmon organic tomatoes in almost every form legumes for those meatless meals coconut milk and cream veggies like mushrooms or asparagus.
Canned foods = more creative meals, less food waste
What this allows me to do is whip up a delish meal with zero notice. Whether I’m just not craving what’s on the meal plan, we’re coming in from some travel and haven’t been to the store yet, or just don’t feel like doing the shopping on a lazy Sunday, it makes feeding my fam easier and I know the quality is there. Not only that but this year, we’re focusing heavily on reducing our own food waste, and canned foods help us reduce the amount of perishable fruits and vegetables we purchase and then throw away! We throw away way too many giant plastic tubs of greens with brownish liquid pooling on the bottom, you know what I mean? That makes canned foods a major player as part of our efforts to eat in a way that’s healthier for the planet, including reducing our food waste and integrating more meatless meals. Because of their long shelf life, you’re more likely to use only what you need, when you need it, and not only that, but cans are endlessly recyclable too!
Why this recipe is so good
It’s rich and creamy, inspired by my traditional risotto recipe, with gorgeous flavor from the saffron, cashew cream, and sautéd aromatics. This Whole30 cauliflower risotto is super quick and easy, thanks to quick-cooking cauliflower rice and smart canned goods usage. The recipe is dairy-free, Whole30-compliant, and paleo, making it suitable for just about anybody. It’s low carb and even keto friendly, with only 8 net carbs.
Chef’s Tips
I use fresh cauliflower rice in this cauliflower risotto for one big reason: it absorbs liquid more than it produces. If you’ve ever made risotto, you know it’s all about enriching the rice with stock. And being able to do that to the cauliflower rice boosts the flavor and richness. Use fresh! You can find pre-riced fresh cauliflower in the produce section. The saffron steeped in warm stock is a major part of the recipe, so I don’t really consider it optional. It adds a major element of richness and flavor!
Variations
This Whole30 cauliflower risotto base recipe is so versatile. Try incorporating just about anything into it! Like canned or sautéed mushrooms, sautéed shrimp, artichoke hearts, etc. Or swap the chicken broth for vegetable broth and leave out the chicken: voilà! Vegan cauliflower risotto. If you’re on a Whole30, make absolutely sure that your chicken broth is compliant. It’s a common food that sees a lot of tricky, non-compliant ingredients, like caramel color!
How To Make Cauliflower Rice
There are a few ways to make cauliflower rice out of fresh cauliflower.
Other recipes you’ll love:
Cauliflower Fried Rice with Chicken Best Ever Paleo Italian Meatballs with Creamy Tomato Sauce (Whole30) Marry Me Chicken Paleo Buffalo Chicken Casserole with Ranch and Cauliflower Rice The Best Crockpot Angel Chicken Whole30 Everything Bagel Chicken and Scallion “Cream Cheese” Sauce Air Fryer Buffalo Cauliflower Creamy Garlic Shrimp
