I’m so totally in love with this recipe. Maybe because it’s a one pan dish and all the ‘chopping’ is left to the handy food processor … or maybe because it’s so warming and filling that it just makes me smile.
Either way, you’ve got to give it a go!
And before I start talking about how incredibly creamy and addictive this cauliflower risotto is, I’d like to ask a question. Partly down to the fact that I guess it’s how the recipe was born.
Who is afraid of Carbohydrates?
No, not me, before you start tapping those comment keyboards! And for that matter, neither should anyone else ever be ‘afraid’ of any natural food group. We need them and they’re a big part of our diets and can be hugely beneficial.
However, my wonderful foodies … that doesn’t mean there is never a time and a place for a lower carb meal. In particular, a meal that is lower in simple carbohydrates like white pasta and rice, which are the kind of carbs to cause big spikes in your blood sugar levels.
It might be you’ve had a heavy weekend of pizzas and all things wonderfully-bready, or that you’re giving carb cycling a go. You might just fancy a meal that is more ‘nutrients’ than heavy. Or, maybe you want to lose some fat and so you’re paying more attention to your sugar (carbohydrate) intake. All completely acceptable reasons. In saying this, I risk people thinking I’m trying to push a low carb diet – I’m really not – I’m simply offering up one seriously tasty lower carb meal as a yummy substitute to a classic risotto, if it suits your needs! It’s the kind of recipe I turn to time to time because other than loving the taste, I don’t fancy something that is going to leave me feeling super heavy and bloated, so that’s why I’m sharing it with you! Mi casa es su casa.
To give you an idea, there’s 34g of carbohydrates in 100g of white rice, compared to just 5g in the same amount of cauliflower – plus the cauliflower as a whole is much more packed full of vitamins and minerals that benefit the body.
Anyway, enough nutrition talk – LET’S GET TO THE GOOD STUFF!
Everything you need for the dish is right here; (simple hey!?)
Where by most of ^ gets turned into this;
Give it a whirl and let me know what you think. Comments and feedback below are always appreciated!
Have a great week everyone.
- 570g / Medium sized Cauliflower, stalk and stem removed.
- 140g Frozen peas, defrosted
- 1 Large orange bell pepper
- 200g Brown button mushrooms, sliced.
- 200ml Full and creamy Coconut milk
- 100ml Vegetable stock
- 1 Large white onion
- 2 Garlic cloves
- 1 tbs coconut oil for cooking
- Feta cheese
- Handful of freshly chopped parsley.
- Very roughly chop the cauliflower heads, white onion, garlic and bell pepper and throw them into a food processor. (You will want to do this in two goes depending how large your machine is!)
- Blitz until mixture resembles rice-like pieces.
- Add a tbs of coconut oil to a frying pan on med-high heat and tip in the mixture along with the sliced mushrooms.
- Fry, whilst stirring, for 5 minutes until the the vegetables take some colour and start to sizzle.
- Add in the coconut milk, vegetable stock and peas and mix well.
- Cook for a further 8-10 minutes until the liquid has been absorbed and hot throughout.
- Serve warm with crumbled feta cheese and fresh parsley!