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Cauliflower Rice Risotto with Stanford Brut

Fred and Ida would consider this delicious Cauliflower Rice Risotto a comfort dish. They love this recipe because it can be adjusted to fit anyone’s needs. This recipe calls for Stanford Brut but can be replaced by Chateau De Fleur Non-Alcoholic for non-drinkers! Check out the recipe below!


  • 1 (12-ounce) bag cauliflower rice

  • 2 tablespoons butter

  • ¼ cup onion, diced

  • 2 cloves garlic, minced

  • 2 cups mushrooms, sliced

  • 1 cup asparagus, cut into 1- to 2-inch pieces

  • ½ cup unsweetened coconut milk

  • ¼ cup of Stanford Brut

  • 1 teaspoon garlic granules (or garlic powder)

  • Salt and pepper


  1. Add the butter to a large frying pan over medium-high heat.

  2. When the butter melts, add the onion, garlic, mushrooms, and asparagus and cook for 5 minutes, stirring frequently.

  3. Add the cauliflower rice and stir to combine.

  4. Stir in the coconut milk, Stanford Brut, salt, garlic granules, & pepper.

  5. Reduce the heat to medium-low for 2 minutes so everything is warmed through.

  6. Transfer the cauliflower rice risotto to a serving dish and serve with a glass of Stanford or our Non Alcoholic Chateau De Fleur.

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