Who doesn’t love a risotto? It’s creamy, filling and oh so moreish! However it’s also super calorific. Why is it all the good tasting things are either super bad for you or just plain calorific? So unfair.
UNTIL the cauliflower risotto was born! When you pulse up the cauliflower it becomes rice like, then you can just cook this like a normal risotto, adding in the stock bit at a time. Enjoy this when you want a filling meal, but don’t want the guilt afterwards: have this low-cal, low-carb option instead!
Ingredients for one:
1 Tsp. coconut oil
1 clove of garlic, minced
1 1/2 Tbsp. tahini
1 Tsp. miso paste
2-3 spring onions, chopped
1/2 yellow pepper
salt and pepper
about 1 mugful of made up stock
2 slices salami, sliced
parmesan for sprinkling
Pulse the cauliflower until it resembles rice.
Heat the oil over a medium heat. Add the garlic, onions, pepper, miso paste and spring onions and sauté for 2-3 minutes.
Stir in the cauliflower and cook for 5 minutes. Add in a bit of the stock, and stir until it’s evaporated. Add in a bit more once the first bit has been soaked up.
This time add in the tahini and a squeeze of lemon. Taste the cauliflower – add in more stock if you feel it needs it.
Throw in the salami and stir until it’s hot. Season generously. Once plated, grate over some parmesan.