Cauliflower “Risotto”
Serves: 4
Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes
Ingredients:
Cauliflower purée:
-
1 Tbsp vegan margarine
-
2 small shallots, coarsely chopped
-
2 garlic cloves, chopped
-
1/4 head cauliflower, chopped
-
1 cup (240 ml) low-sodium vegetable broth
-
Black pepper, to taste
Risotto:
-
3/4 head cauliflower, divided
-
1/4 cup (60 ml) olive oil
-
1/2 cup (80 g) minced shallot or white onion
-
1 lemon, juiced
-
Salt, to taste
-
Black pepper, to taste
Garnish (optional):
-
3 Tbsp truffle oil
-
Sprig fresh parsley
-
Black pepper, to taste
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- To prepare cauliflower purée: In a small pot, add margarine, shallots, garlic, 1/4 head cauliflower, broth and black pepper. Bring to a simmer and cook for 8–10 minutes. Remove from heat, pour full mixture into blender and blend until smooth. Set aside.
- To prepare risotto: In a food processor fitted with the S blade, pulse 1/2 head cauliflower until finely minced to a rice consistency. Cut remaining 1/4 head cauliflower into small florets (1/4- to 1/2-inch in size). Set aside.
- In a sauté pan on medium-high heat, place olive oil and shallot. Cook until golden.
- Add cauliflower florets and cook for 3 minutes, stirring frequently. Make sure not to overcook.
- Add cauliflower purée, lemon juice, salt and black pepper, and cook for an additional 3 minutes.
- Add minced cauliflower and remove from heat. Mix well. Season with more salt and black pepper if needed, and serve.
- Optional: Before serving, garnish with truffle oil, parsley and black pepper.
Nutrition Information Per Serving:
199 calories, 17.1 g total fat, 2.9 g saturated fat, 2.3 g polyunsaturated fat, 11.2 g monounsaturated fat, 0 mg cholesterol, 232 mg sodium, 285 mg potassium, 11 g total carbohydrates, 3.8 g fiber, 5.1 g sugar, 3.3 g protein, 3% calcium, 4% iron
