Cauliflower Risotto
Servings: 4
Ingredients
- 1 leek
- 1 head cauliflower
- 1 tablespoon olive or coconut oil
- 2 cloves garlic minced
- 1 ½ tablespoons tahini
- 1 tablespoon nutritional yeast
- 1 tablespoon miso paste
- 1 ½ cups vegetable broth
- 1 ½ cups cooked quinoa
- ½ tablespoon fresh lemon juice
- ¼ cup hemp seeds
- ½ tablespoon olive or coconut oil
- ½ tablespoon dulse flakes*
- 1-2 tablespoons fresh flat-leaf parsley chopped
- sea salt and fresh cracked black pepper to taste
Instructions
- Trim the leek top, remove the root, cut it in half lengthwise, and rinse well to get rid of all the dirt. Once cleaned, thinly slice the leek.
- Trim the cauliflower, discarding the stem and retaining the florets. Put the florets into a food processor fitted with the S blade and pulse to "rice" the cauliflower.
- Heat the oil in a large saute pan over medium heat. Add the sliced leek and minced garlic cloves, saute about 2 minutes, until the leek is softened and the garlic fragrant. Stir the riced cauliflower into the pan, then cook another 5 minutes to soften, stirring occasionally.
- In a medium bowl whisk the tahini, nutritional yeast, miso paste, and vegetable broth together. Once the cauliflower has been sauteed for the 5 minutes, add the broth mixture and the quinoa to the pan. Stir well, then turn the heat up to bring the contents to a simmer. Once simmering, cook another 5 minutes, until all excess liquid is evaporated.
- Remove the saute pan from the heat and stir in the lemon juice, hemp seeds, another ½ tablespoon olive/coconut oil, and the dulse flakes. Season to taste with salt and black pepper. Sprinkle with chopped fresh parsley and serve immediately.
Notes
Dulse is a variety of seaweed, typically sold dried in the international foods aisle. It adds a little something extra beyond just an ocean-y salty flavor. That little something extra comes in the form of fiber, protein, and a "bacon-like" flavor when pan-fried.