Twisted cauliflower risotto

Last fall, upon my brother’s recommendation, I visited a blog specializing in the Paleo diet and found a cauliflower risotto that contains no rice. Today I finally decided to try the recipe, but me being the rebel I am, I had hard time following the instructions. My cauliflower risotto (or a cauliflower side dish, if you prefer) became something between Oriental and Indian, and it is delicious!! Here you go: modified cauliflower risotto

1. Sauté finely chopped onions, garlic, fresh ginger, leek and celery in a pan with coconut oil until the onions turn golden brown.

2. While sautéing, add turmeric, Indian chilly powder, black pepper and Himalayan salt. I added extra ginger powder because I did not have enough fresh ginger root.

3. Add fresh lemon juice and stir. I used an entire lemon.

4. Add raw cauliflower chunks and mix well.

5. Add coconut milk and let it simmer until the cauliflower is soft. Unfortunately I cannot give you the exact duration: it depends on the quantity and how you like your vegetables (I don’t like mine too soft).

Enjoy with whatever your imagination sees it with! We had salmon.

PS If you don’t want your dish turn yellow, then skip turmeric. I added it because it is super good for health.

Cauliflower risotto recipe by Paleokeittiö that I found last fall: http://paleokeittio.fi/2013/10/02/kaali-riisista-risotoksi/ (in Finnish)

Health benefits of turmeric: http://theflexifoodie.wordpress.com/2013/01/15/why-turmeric-is-the-new-kale/

 

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