With each passing day, I am falling deeper in love with cauliflower. I know that sounds weird, but it’s true!
I grew up in Fargo, North Dakota where the only two places you’d find cauli were:
1. On a vegetable platter. Usually with deep dishes of Ranch dressing for dunking and drenching all of the surrounding vegetables. They were more a vehicle for eating Ranch than for actually snacking on something healthy.
2. On a deep fried combo platter, or served on their own with nacho cheese dipping sauce. You know the drill. A restaurant is going to bread and fry everything within reach, pile it high on a platter and sell it as the best thing going. Cauliflower would often find it’s way onto such a plate.
Recently, roasted cauli is my favorite. I shared how I do this in my Lemon Pepper Pork Loin with Roasted Cauliflower a couple of weeks ago.
I also shared my Cauliflower Fried Rice, which is a solid offering on it’s own and can be tweaked any number of ways by adding protein to the mix.
Today, I bring you my Cauliflower “Risotto”. I have a spicy protein dish coming up later this week, so I needed something lighter and creamy to balance the macros and the heat. Risotto was the perfect solution. This dish has strong notes of ginger throughout and lends itself well to adding a medley of mushrooms to the mix.
I hope that you and this one to your cauliflower quiver, that you check out my other cauli options in the links above, and that, at every opportunity, you replace rice with veggies in an effort to…
“Keep It Paleo!”
(Hangin’ with “The Jo!” in SAC on Saturday…)
Creamy Coconut Cauliflower Risotto
- 1 onion, small dice
- 1 2″ knob of ginger, peeled and minced
- 1/2 lb. mushrooms, sliced
- 2 heads cauliflower, shredded in food processor or box grater
- 15 oz. can light coconut milk
- Handful of cilantro, finely chopped
- Water, as needed
- 2 tablespoons olive oil
- Kosher salt, to taste
- Heat a 14″ cast iron skillet over med-high heat, add olive oil. Place onion on one side and the ginger to the other side of skillet and add a pinch of kosher salt. Cook for 30 seconds and stir to incorporate the ginger and onions.
- Add sliced mushrooms and a pinch of salt to the pan. Cover with lid and cook for 4-5 minutes.
- Give the pan a quick stir, then fold in cauliflower and a pinch of salt. Lid the pan once again and cook for 6-8 minutes, or until the cauliflower is “al dente”.
- Add in the coconut milk and stir until risotto is uniform in appearance.
- Add cilantro, mix well and taste. Season one last time with salt, to your liking.
- Transfer rice to a serving platter and garnish with cilantro, or portion out. Can refrigerate up to five days of freeze up to 6 months.
“Keep It Paleo!”
Each onion gives us about 1 cup diced up and with ½ cup equaling one block. Therefore we have 2 blocks from the onion. About ½ cup of ginger equals one block so we will say we have 1 block from it ginger. 1 cup of mushrooms sliced weighs about 70g. We know that half a pound weights 226g, that means we are using just under 4 cups of mushrooms. Since 4 cups equal one block, we will say that this is one block. A medium sized head of cauliflower weighs around 588g. we are using two so that gives us about 1176g of cauliflower. About 300g equal one block, so that gives us just under 4 blocks, so again for easy math we will round up to 4. We have a total of 8 carb blocks.
There are three blocks in a ¼ of a cup of light coconut milk. There are 8oz in one cup and therefore we have about 2 cups of coconut milk. Therefore we have 24 blocks of fat from the milk. Additionally we add in 18 fat blocks from the oil as 1/3 of a teaspoon equals one block. We have a total of 42 blocks..
We have very little carbs in this recipe, and a lot of fat blocks. Use it to balance out a protein heavy recipe.