Tuesday, March 21, 2017

The Madonna of Food - Cauliflower Risotto



Meat, vegetable, starch. That's how all my meals have started from the beginning of time. So now that I'm trying to reduce my carbs, that 1/3 of my plate is somewhat hard to get around. And now that I'm #SweatingfortheWedding I'm more conscious than ever of what's on my plate and in my belly, as I try to shed off a dress size.

Thankfully, cauliflower has positioned itself as the Madonna of the food world--always reinventing itself. When you're eating a plant-heavy, low-carb diet (which I keep trying and failing to do, tbh) it's nearly magical. Cauliflower can be mashed potatoes. It can be pizza crust. It can be rice.

It can even be risotto.


Now, it'll never actually taste like fluffy potatoes or starchy, delicious rice, but it'll come close. I love trying to recreate my favorite starchy foods with this crazy chameleon of a veggie. This risotto came out pretty great. It pairs well with grilled chicken or steak, or some marinated portobello mushroom slices.

Let me know what you eat it with!

Also... It is two weeks from my launch date for my book, How to Eat a Lobster and Other Culinary Enigmas Explained. I am BEYOND excited! Quirk was kind enough to send me a box of my books, and I'm running an Instagram giveaway to give a lucky reader a copy. Check it out and enter! And, if you leave a comment here, I'll add an extra entry into the hat for you :)





And now, onto the recipe!

Cauliflower Risotto
  • 1 head cauliflower, riced/shredded (or one bag riced cauliflower)
  • 1/4 cup chicken or vegetable stock
  • 1/4 cup heavy cream OR coconut cream
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup shredded cheese (I used Trader Joe's 3 cheese blend)
  • 1 tbsp corn starch + 1 tbsp water slurry (if needed)
  • 1 tbsp parsley, chopped
  • 1 tbsp pesto
  • 3 tbsp white wine
  • 1 tbsp oil of choice (I used coconut)
  • salt and pepper, to taste

-In a large wok or skillet, heat the oil until shiny. Add the onions and garlic and cook until transluscent and fragrant. Add the wine and let reduce by 2/3.

-Add the cauliflower and mix well. Pour in the stock and cook until cauliflower is just soft. Add the heavy cream and mix to combine. If the mixture is too loose and liquidy, add the corn starch mixture and combine well.

-Fold in the remaining ingredients. Serve hot.


6 comments:

  1. This sounds delicious and Right up my alley. I've used cauliflower for so many things but haven't tried risotto yet. Going give this one a try :)

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  2. Carbs are weakness! Cauliflower's versatility is pretty amazing and while I've seen plenty of ways of doing cauliflower rice, this is the first risotto I've come across--great idea!

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  3. I love this! Great way to get a low carb risotto in!

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  4. This looks delicious! I've had cauliflower rice before but risotto; genius! I love that this recipe is guilt free and simple to make as well. Thanks for sharing!

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