Cauliflower Risotto

*700g cauliflower, pulsed in food processor until it resembles rice *olive oil or coconut oil *2 French shallots, diced *2 cloves garlic, diced *1 1/2 cups chicken stock *1 1/2 cups almond milk *1 1/2 cup almond butter *Sea salt and pepper to taste *chopped parsley to top

Heat oil in pan, add shallots and garlic, cook well. Add cauliflower, cook for a couple minutes, then add hot stock and almond milk, almond butter, salt and pepper. Cook for about ten minutes. Top with parsley and serve. (This recipe is adapted from Donna Hay)

This was a great substitute for traditional risotto and much lower in carbs!

Next time I would omit the almond butter and almond milk and use cream and almond meal instead with a large pat of butter at the end. I would also play around with the seasoning based on what I was serving with it - rosemary would have been good, or lemon thyme with lemon zest.

I served the risotto with sauteed chicken (cooked in butter), topped with lemon juice, capers, salt and pepper; with a side of cooked greens and zucchini.

It's an easy recipe to adjust for vegans and vegetarians - just use vegan "chicken" stock or vegetable stock. Serve with a protein like lentils, peas or beans, almond with greens.

Enjoy - N x

12 views0 comments

Recent Posts

See All