Creamy Cauliflower Risotto

Creamy Cauliflower Risotto with Roasted Balsamic Tomatoes

Hey guys!

I cannot believe I am writing my first post and I hope you will enjoy this and the many more to come! As I am still trying to get the hang of creating a website please excuse the bland looking page, the goal is to get more pictures and excitement this coming week!

As it was Valentine’s Day yesterday my boyfriend and I made plans to do something fun. We usually go out to dinner on this day, however we decided to just make it a casual movie night and hang out at home. We went to see Deadpool and both LOVED IT; it was hilarious and of course it helps that Ryan Reynolds played the main character. For dinner I decided to make one of our favorite dishes, risotto, but a low carb version by using cauliflower. Cauliflower has become one of my favorite ingredients to use in the kitchen as it can replace anything. I have already used it instead of rice, potatoes, pizza crust and now risotto.

This recipe serves 2-3.

Ingredients:

1 large cauliflower, leaves and stalk removed, chopped into florets

1 clove garlic, finely chopped

1 shallot, finely chopped

2 tablespoons olive oil

Juice of ½ lemon

250ml coconut milk

Splash of white wine

2 tablespoons parsley, finely chopped (plus extra to serve)

1/3 cup grated parmesan cheese (plus extra to serve)

2 tablespoons crème fraîche (optional)

1-2 teaspoons lemon pepper

Salt and pepper to taste

Roasted balsamic tomatoes:

Cherry tomatoes as many as you would like (I used 4 per person)

2 tablespoons olive oil EV

2 tablespoons balsamic vinegar

1 teaspoon white sugar

Preheat the oven to 180C/350F and add all the ingredients for the tomatoes in an oven proof tray, mix well. Once the oven is hot enough put the tray in and cook for about 10-15 minutes or until the tomatoes are starting to roast.

In a food processor add the cauliflower florets a few at a time and pulse each batch to get the same consistency as rice. Transfer to a bowl and continue with the remaining cauliflower.

Heat the olive oil in a pan and add the shallot, stir until they become translucent, then add the garlic stirring for another few seconds. Add the cauliflower rice to the pan and fry for a few minutes until the flavors are well blended. Add a splash of white wine if desired and cook for another 3 minutes until the alcohol has evaporated, then stir in the coconut cream, lemon juice, cheese, lemon pepper and parsley. Cover the pan and cook while stirring occasionally until the cauliflower is creamy and tender. Once this is done you can add the crème fraîche if you desire more creaminess (I did) and salt & pepper to taste. Right before serving sprinkle the extra parsley and parmesan cheese and don’t forget your roasted tomatoes! The juices in the oven dish are lovely to add to your risotto as well. Enjoy!

Tip: You could add grilled shrimp or some shaved green asparagus!

This dish was inspired by healthyfitnessmeals

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