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 :)
It's a box of my books!! 📚 want a chance to win one? Make sure you're following my instagram (@forking_up ) then tag a friend who you think would enjoy a copy and I'll pick one 🍀 lucky 🍀 winner who will get a copy before it hits shelves! --- Sweepstakes open to US residents 18 and up. One winner will be randomly selected. Approximate retail value of $12. Sweepstakes not sponsored by, administered by, or endorsed by Instagram. DM for contest rules and regulations. All rights reserved #sweepstakes #book #author #firstbook #win #prize #free #freebie #contest #foodie #foodblog #writer
And now, onto the recipe!
- 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.