South of the Border Cauliflower Risotto
Prep time
Cook time
Total time
Recipe type: Vegan, Paleo
Cuisine: Mexican, Italian
Serves: 4
  • 2 cups cauliflower florets
  • 8oz green peas
  • 1 tsp chili powder
  • 2 ripe medium haas avocados
  • 1 Tbsp tahini (sesame butter)
  • 2 Tbsp Emerald Valley hot salsa
  • salt to taste
  1. In a soup pot, bring 1 cup water to a boil.
  2. Meanwhile, add the cauliflower florets to your food processor and pulse until it resembles “rice". Between pulses, scrape down the sides of the food processor to ensure an even consistency.
  3. Add riced cauliflower to the soup pot, reduce heat to medium, and cover.
  4. As the cauliflower cooks, mash the two ripe haas avocados with 1 Tbsp tahini and 2 Tbsp Emerald Valley hot salsa.
  5. Stir 8oz frozen green peas into the riced cauliflower. Reduce heat to low, and cover.
  6. Finely chop the 2 leaves of romaine lettuce for garnish.
  7. Stir in the mashed avocado-tahini-salsa mixture. Serve immediately. Enjoy.
You can use store-bought fresh or frozen riced cauliflower instead of making it yourself if you prefer; I've seen this sold more and more frequently at most chain grocery stores.
Recipe by PaleoVeganista at