Introduction with NEA’s Story, Keto Macros, and Chakra
When NEA Quartz first stepped into the Esoterris kitchen on her quest to design healing food for the future, she didn’t begin with fire or spectacle. She began with light — the golden glow of turmeric, the warm radiance of ginger, and the quiet intelligence of cauliflower. This simple, humble vegetable became her muse, whispering a message she instantly recognized:
“Healing doesn’t need complexity.
It needs clarity, purity, and intention.”
That was the birth of her Vegetarian Keto Cauliflower Risotto with Turmeric, a dish crafted not just for nourishment but for energetic alignment. NEA created it specifically for days when the body asks for inflammation to soften, when the mind seeks focus, and when the spirit needs grounding and illumination at the same time.
⭐ NEA’s Metabolic Blueprint — Keto Macros (Per Serving)
These numbers reflect her “Clean Keto Healing Ratio,” optimized for anti-inflammatory eating.
- Calories: ~240
- Net Carbs: 4–6g (chakra-friendly low-density energy)
- Fat: ~18–20g (stable, warming fuel for the nervous system)
- Protein: ~4–5g (light and digestible)
This macro profile keeps the body in a gentle ketogenic metabolic pattern without heaviness — perfect for evening meals or recovery days.
⭐ Chakra Alignment: Why This Dish Activates the Solar & Sacral Centers
NEA designed this risotto to work on two power centers:
🌞 Solar Plexus Chakra (Manipura)
Color: Gold
Element: Fire
Function: Willpower, digestion, clarity
The turmeric and ginger ignite this chakra’s inner flame, supporting confidence, metabolism, and the feeling of “I can do this.” The golden color of the dish is no accident — NEA infused it to match the vibrational frequency of personal power.
🧡 Sacral Chakra (Svadhisthana)
Color: Orange-gold
Element: Water
Function: Creativity, emotional flow, pleasure
The creamy coconut milk and lemon provide the sacral’s fluidity and softness, encouraging emotional gentleness and openness while keeping digestion smooth.
Together, the chakras harmonize into a warm, glowing energy in the center of the body — the exact place where healing starts.
⭐ NEA’s Purpose Behind This Dish
For NEA Quartz, this risotto became more than a recipe.
It became a ritual of metabolic calm, a way to bring restaurant-level elegance into a small kitchen, and a soft healing moment into a busy day.
She often says:
“When you eat for your chakras, your body listens.
When you cook with intention, your future self responds.”
This dish is the beginning of her vegetarian keto collection — simple, luminous, and designed for the body you are healing into.
How to Make Vegetarian Keto Cauliflower Risotto with Turmeric
Description
This Vegetarian Keto Cauliflower Risotto with Turmeric offers a flavorful, healthy alternative to traditional risotto, packed with nutrients and rich in flavor, making it a delightful dish for any occasion.
Ingredients
Instructions
Preparation of Ingredients
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Prepare the Cauliflower Rice
Remove the leaves from the cauliflower and cut it into florets. Pulse the florets in a food processor until they resemble rice grains. Set aside.
Be careful not to over-process the cauliflower; you want it to be rice-sized, not mushy.
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Mise en Place for Aromatics
Finely dice the yellow onion, mince the garlic cloves, and grate the fresh ginger. Measure out the coconut milk, vegetable broth, and spices.
Having everything prepped will make the cooking process smoother and quicker.
Cooking the Base
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Sauté the Aromatics
In a large skillet, heat the ghee (or avocado oil) over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Make sure to stir frequently to prevent the garlic from burning, which can impart a bitter taste.
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Add Spices
Sprinkle in the ground turmeric and smoked paprika (if using), stirring well to combine. Allow the spices to toast for about 30 seconds to enhance their flavors.
Keep an eye on the pan to avoid burning the spices.
Incorporating Cauliflower Rice
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Combine Cauliflower Rice and Broth
Add the riced cauliflower to the skillet, stirring to coat it in the aromatic mixture. Pour in the warm vegetable broth and coconut milk, stirring until combined.
Use warm broth to help the cauliflower cook evenly and absorb the flavors.
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Simmer the Risotto
Reduce the heat to low and let the mixture simmer gently, stirring occasionally, for about 10-15 minutes, or until the cauliflower is tender and has absorbed most of the liquid.
If the risotto is too thick, you can add a bit more broth to reach your desired consistency.
Finishing Touches
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Season and Add Fresh Ingredients
Once the cauliflower is cooked, season with sea salt, black pepper, lemon zest, and lemon juice. Stir in any optional adaptogenic boosters like Lion's Mane mushrooms, Rhodiola extract, or Reishi powder if desired.
Taste and adjust seasoning as needed; the risotto should be flavorful and bright from the lemon.
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Garnish and Serve
Drizzle with extra-virgin olive oil and top with chopped fresh basil or holy basil, microgreens, edible flowers, or chives for a restaurant-style presentation. Finish with cracked pepper and smoked salt to taste.
Serve immediately for the best texture and flavor. Enjoy your delicious Vegetarian Keto Cauliflower Risotto!
Nutrition Facts
Serving Size 4
- Amount Per Serving
- Calories 1157.7kcal
- % Daily Value *
- Total Fat 80.59g124%
- Saturated Fat 44.27g222%
- Cholesterol 78.23mg27%
- Sodium 2715.79mg114%
- Potassium 4564.37mg131%
- Total Carbohydrate 93.34g32%
- Dietary Fiber 31.88g128%
- Sugars 31.14g
- Protein 39.06g79%
- Vitamin A 1205.23 IU
- Vitamin C 595.45 mg
- Calcium 353.42 mg
- Iron 13.41 mg
- Vitamin E 3.43 mg
- Vitamin K 201.16 mcg
- Thiamin 0.73 mg
- Riboflavin 0.79 mg
- Niacin 7.51 mg
- Vitamin B6 2.45 mg
- Folate 709.98 mcg
- Pantothenic Acid 8.24 mg
- Phosphorus 843.8 mg
- Magnesium 250.88 mg
- Zinc 4.21 mg
- Selenium 8.58 mcg
- Copper 0.82 mg
- Manganese 3.18 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
1. Start by ricing the cauliflower: remove the leaves and stem, then pulse florets in a food processor until they resemble grains of rice. Set aside.
2. In a large skillet, heat ghee or avocado oil over medium heat. Add the finely diced onion and sauté until translucent, about 5 minutes.
3. Incorporate the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
4. Stir in ground turmeric and smoked paprika, ensuring the spices coat the onion mixture evenly.
5. Add the riced cauliflower to the skillet, stirring well to combine and allow it to absorb the flavors for about 3 minutes.
6. Pour in the warm vegetable broth and coconut milk, stirring gently. Bring the mixture to a simmer, reduce heat to low, and cover. Cook for 10-15 minutes, stirring occasionally, until the cauliflower is tender yet slightly al dente.
7. Season the risotto with sea salt, black pepper, lemon zest, and lemon juice, adjusting to taste.
8. If using, fold in Lion’s Mane mushrooms, Rhodiola extract, and Reishi powder, cooking for an additional 2-3 minutes.
9. To serve, drizzle with extra-virgin olive oil and garnish with chopped basil or holy basil, microgreens, edible flowers, or chives. Finish with cracked pepper and smoked salt for a restaurant-style presentation.
