Serves: 4-5 hungry tummies

Melbourne seems to only have two seasons – summer and winter, or a mixture of the two in the same day. With winter definitely approaching Australia now, my body craves some wholesome, cooked foods. Now is when I ,and everyone around me, seems to spend their time in thick socks and coats, hibernating under the doona on the weekends and watching lots of netflix.

This cauliflower risotto dish has won points in a household that doesn’t like cauliflower, because it is still creamy and thick like traditional Arborio rice risotto, but leaves you feeling fuller for longer, being low GI. Cauliflower is a low-carb vegetable (especially compared to white rice) and contains 77% of your daily Vitamin C needs! Great to ward off those pesky winter colds.

Ingredients:
2 tablespoons Coconut oil, for frying
Mushrooms – any variety and any quantity. I used button mushrooms, and used about 2 cups, chopped.
1 Brown Onion
2 Garlic Cloves, or two teaspoons organic crushed garlic paste
1 Whole Cauliflower
2 Spring Onion stems
Handful Snowpeas – again, use as many or as few as you would like.
2 Teaspoon Turmeric
1 cup vegetable stock (1 stock cube to 1 cup boiling water)
2 Tablespoons Nutritional Yeast
Salt, pepper and mixed herbs to taste
Optional: 1 Tablespoon coconut butter, nuttlex, tofutti or other vegan butter alternative
Whatever other seasonal vegetables your heart desires

Method:
Roughly chop your mushrooms and use half the oil to fry them in a pan. Whilst they are browning, add onion and garlic with remaining oil in a medium to large saucepan and cook until the onion is translucent. Once the mushrooms are brown, turn the heat off and set aside. To your saucepan, add vegetable stock, turmeric, salt, pepper and herbs. Roughly chop your cauliflower and rice it in a food processor, blender or by hand. Add this to the stock mixture, along with your snowpeas and chopped spring onions. Add nutritional yeast. Cook for about 5-10minutes on a medium heat, until the cauliflower has softened and the liquid has evaporated. Be careful not to overcook your cauliflower, otherwise it will become mushy. Now add your mushrooms and stir through again.

Serve hot!

Cauliflower-Risotto2_track2health

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