11 April, 2015
Cauliflower “Mock” Risotto with Spring Vegetables
I have never had anything against cauliflower but for some reason (until recently) it was not a vegetable that I bought or cooked with much. I really have no idea why exactly but I guess that I just didn’t know what to do with it. Maybe you have the same problem? Since figuring out how to make cauliflower taste amazing I am doing the complete opposite of what I used to do. Now I always include cauliflower in my shopping cart and have been coming up even more delicious ways to cook with this unbelievably healthy cruciferous vegetable. Not knowing what to do with it can no longer be your excuse based on a few of my recent recipes hopefully you can find at least one way that you can love cauliflower.
Here, here and now my latest creation. A risotto made with cauliflower instead of Arborio rice or “mock” risotto. I love a good risotto. So creamy and dreamy. But that sometime is the problem. I could eat too much. When I use cauliflower instead of rice I can eat more but still feel light yet satisfied all while boosting your nutrient intake. This dish may not be exactly the same as the traditional but close enough to play a trick on your pallet.
Spring vegetables like sweet peas and asparagus are the perfect addition to any risotto and it just so happens that they are in season right now. A perfect fit. In season vegetables are the best! They are more cost effective, full of flavor and packed with nutrients (especially if you can find them locally). Check your local farmers markets for the freshest ingredients.
Just one head of cauliflower make a ton of risotto which also made perfect leftovers for the whole week. For only a few dollars! Use this recipe as a main course or as a side dish paired with a healthy protein. You can even make this all year round and switch up the vegetables with whatever is in season or with what you can find in your area. Here are some combinations I am looking forward to trying:
Summer| Corn and Zucchini, Green Beans and Peppers
Fall| Broccoli and Onion, Brussels Sprouts and Butternut Squash
Winter| Kale and Leeks
I can’t wait to try so many different flavor combinations but I know this spring vegetable version will be a favorite for sure. Any way to include more vegetables into my life, I am all in, and that includes making cauliflower risotto. What vegetable combination do you want to try?
Cauliflower “Mock” Risotto with Spring Vegetables
Ingredients
- 1 tablespoon coconut oil
- 1 bunch fresh asparagus 1 inch of the ends cut off to discard
- 1 large yellow onion peeled and diced
- 1 large head cauliflower stems removed and cut into pieces
- 1 cup raw cashews soaked in water overnight and drained
- 1 cup vegetable broth or chicken broth homemade preferred
- 1 cup peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh parsley leaves optional
Instructions
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Preheat the oven to 375.
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Cut the asparagus into 1 inch pieces.
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Coat the asparagus with 1/2 tablespoon coconut oil and place on a lined sheet pan.
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Cook in the oven until tender, about 10-15 minutes.
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In a large sauté pan over medium heat melt the coconut oil.
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Add the diced onion and cook until translucent about 5 minutes.
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While the onions are cooking, add the cauliflower pieces to a food processor (may need a few batches) and pulse 5-8 times until rice pieces are formed.
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Add the cauliflower rice to the onions and mix with the onions.
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Cook another 5 minutes.
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In a blender, add the cashews and broth, blend until smooth and creamy.
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To the cauliflower and onion mixture add the roasted asparagus, peas, cashew cream, and season with salt and pepper.
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Mix well until everything is combined and covered with cream sauce.
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Garnish with parsley.
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Serve warm and store leftovers in an airtight container in the fridge for up to one week.
Recipe Notes
*choose organic ingredients when possible.
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