Cauliflower Risotto

Cauliflower risotto – 3 ingredients and 5 minutes to make, this creamy risotto tastes better than the real deal, and is so much healthier.

Cauliflower Risotto [Vegan]

Ingredients

 

• 4 cups raw cauliflower, 'riced' in a food processor
• 3 garlic cloves, pressed
• 2-3 tablespoon coconut oil
• 1/2 cup coconut milk
• salt and pepper to taste
• a handful of salted toasted cashew nuts
• garlic chives for garnish (optional)

 

Preparation

1.  
   To make the cauliflower rice, cut the cauliflower into equal size small pieces, and process for 4-5 seconds in a food processor. Do this in several batches to get an even consistency. Separate 4 cups of 'riced' cauliflower, and freeze the rest for later use.
2.  
   Melt 3 tbs of coconut oil, and add the garlic. Saute for 1 minute.
3.  
   Add the cauliflower and stir for a couple of minutes.
4.  
   Add the coconut milk, and stir until it gets absorbed - another 2-3 minutes.
5.  
   Adjust seasoning, and top with the toasted cashew nuts. Optionally sprinkle garlic chives on top.

https://www.onegreenplanet.org/vegan-recipe/cauliflower-risotto-vegan/