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]
- 4cupsraw cauliflower, 'riced' in a food processor
- 3garlic cloves, pressed
- 2-3tablespooncoconut oil
- 1/2cupcoconut milk
- salt and pepper to taste
- a handful of salted toasted cashew nuts
- garlic chives for garnish(optional)
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.
Melt 3 tbs of coconut oil, and add the garlic. Saute for 1 minute.
Add the cauliflower and stir for a couple of minutes.
Add the coconut milk, and stir until it gets absorbed - another 2-3 minutes.
Adjust seasoning, and top with the toasted cashew nuts. Optionally sprinkle garlic chives on top.
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