Cauliflower risotto
This caulilflower risotto is a lighter, healthier version of the tradional one and is less delicate to prepare!
EQUIPMENT (click pictures for details)
Ingredients
- 1 pc cauliflower
- 1 tbsp coconut oil
- 100 ml coconut milk
- 1 pc lemongrass
- 1 pc red chili julienned
- 5 pcs kaffir leaves
- 150 gr green peas
- 1 pc lime juiced
Instructions
- Place the cauliflower in the food processor and use the pulse function to make crumbs.
- Cook the cauliflower, crushed lemongrass and kaffir leaves in coconut oil over low heat for 5-6 minutes with a lid on.
- Add the green peas and chilies, stir to combine.
- Pour in the coconut milk and the lime juice and continue cooking until the cauliflower is soft.
- Season to taste before serving.
Nutrition for 1 portion
Calories: 229kcalCarbohydrates: 14gProtein: 5gFat: 18gSodium: 10mgFiber: 4gSugar: 4gVitamin A: 574IUVitamin C: 31mgCalcium: 28mgIron: 3mg
Tried this recipe?Let us know how it was! #culinaryambition