Cauliflower Risotto.

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.

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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!

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Ingredients for one:

1/2 cauliflower

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

lemon juice

about 1 mugful of made up stock

2 slices salami, sliced

parmesan for sprinkling

Pulse the cauliflower until it resembles rice.

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Heat the oil over a medium heat. Add the garlic, onions, pepper, miso paste and spring onions and sauté for 2-3 minutes.

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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.

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This time add in the tahini and a squeeze of lemon. Taste the cauliflower – add in more stock if you feel it needs it.

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Throw in the salami and stir until it’s hot. Season generously. Once plated, grate over some parmesan.

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