Cauliflower risotto – 3 ingredients and 5 minutes to make, this creamy risotto tastes better than the real deal, and is so much healthier.
3 ingredients and 5 minutes to make, this risotto has no rice but it tastes better than the real deal. You don’t have to slave half an hour at the stove, as you would, with a regular risotto, and you still end up with a creamy, comforting texture, and divine taste. I love a good hack in the kitchen, and this certainly is one.
If there is a chameleon among edible plants, then cauliflower is it – from mock mashed potatoes to fake couscous, Alfredo sauce, or pizza crust – cauliflower’s uncanny ability to mimic textures and tastes is unmatched.
I remember a few years ago when the cauliflower pizza crust went viral, and I still see variations on this genius invention. If you haven’t tried it, you must. I’ve been making this cauliflower pizza crust, and I love it.
In this recipe, the cauliflower substitutes for Arborio rice, and it does the job pretty well. You end up with a creamy rice-like texture that is nothing short of amazing. Not to mention how quick and healthy it is. It really is just cauliflower, sauteed in coconut oil, coconut milk and garlic, but believe me, it tastes like a fancy meal. To complement the flavors and add some crunch, I sprinkled some toasted salty cashew nuts on top.
It freezes well too. What I like to do, is ‘rice’ a good amount of cauliflower in the food processor (usually two big cauliflower heads) and freeze half of it so the next time I make the ‘risotto’, it would really be a 5 minute job. To ‘rice’ the cauliflower, cut the cauliflower in small pieces, and blitz it in the food processor for 4-5 seconds, till you get a rice-lice texture. It’s important to do it in small batches, so you don’t get mushy puree at the bottom of the food processor, and big chunks on top.
This dish is also quite versatile – you can eat it as is, topped with toasted cashew nuts (my favorite), or you can serve it as a side, with grilled shrimp or fish (yum!). You can also top it with a fried egg, and call it brunch. You can make it spicy, add curry…you get the idea – it lends itself beautifully to any flavor. Most of all, I love its milky, mild-garlicky taste – it’s one of those addictive tastes for me.
More cauliflower recipes you might like:
This warm and festive roasted cauliflower salad with hazelnuts, or this loaded cauliflower fennel soup with crispy fried basil, walnuts, feta, and butter paprika sauce.
Cauliflower risotto - 3 ingredients and 5 minutes to make, this creamy risotto tastes better than the real deal, and is so much healthier.
- 4 cups raw cauliflower, 'riced' in a food processor
- 3 garlic cloves, pressed
- 2-3 tbs coconut oil
- 1/2 cup coconut milk
- salt and pepper to taste
- a handful of salted toasted cashew nuts
- garlic chives for garnish (optional)
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To make the cauliflower rice, cut the cauliflower into equal size small pieces, and process for 4-5 seconds in a food processor. Do this in several batches to get an even consistency. Separate 4 cups of 'riced' cauliflower, and freeze the rest for later use.
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Melt 3 tbs of coconut oil, and add the garlic. Saute for 1 minute.
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Add the cauliflower and stir for a couple of minutes.
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Add the coconut milk, and stir until it gets absorbed - another 2-3 minutes.
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Adjust seasoning, and top with the toasted cashew nuts. Optionally sprinkle garlic chives on top, or fry an egg.
[…] may also like: This cauliflower risotto, with garlic and coconut milk, or this hearty mushroom salad with lentils and caramelized […]