I’ve really been enjoying using cauliflower in various quirky ways recently. This breakfast bake was a huge success, and I have also made some great choc-cauli muffins but need to get a good set of photos before I post that recipe (it was getting too dark when I tried before).
I have read lots of recipes in the past that use cauliflower as the ‘rice’ component of a meal but until now I hadn’t got round to trying it for myself. This recipe by Alisa Cooks caught my attention a few weeks ago and with a few modifications of my own I was ready to rock. I was really impressed how well it worked out! I think another time I may try using a dollop of cashew or almond butter instead of the ground nuts so that it becomes even more creamy when mixed through, a little bit like this super creamy risotto.
This recipe really does fool you in that you have a massive bowl of veg but it actually feels like you are eating rice and it really fills you up! The nuts add a little fat in there too but this is a really low carb meal so I’d suggest you balance it with some good carbs at other points during the day. I ate this bowl as a late lunch after a big bowl of oats for breakfast.
Recipe: Crazy cauliflower risotto
2 tbs ground almonds/cashews/pinenuts
1 heaped tbs nutritional yeast
¼ tsp salt (or to taste)
1 tbs cococnut oil/olive oil
½ sliced leek
2 cups grated cauliflower
1 crushed garlic clove
½ cup vegetable stock
½ cup peas (I used frozen)
Small handful fresh rosemary
Process the nuts, nutritional yeast and salt together until very fine and on the verge of beginning to paste. Set aside.
Sauté the leek for 5 mins, add the grated cauliflower and sauté for a further 3 minutes. Add the garlic and rosemary and sauté for a further minute.
Add the stock and the peas and simmer whilst stirring for 5 minutes (reduce by 1 minute if not using frozen peas).
Remove from the heat and stir through the nutritional yeast mixture until creamy. Serve immediately.
For further guidance on making gluten free choices please see this post.
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