CHILI GARLIC CAULIFLOWER ‘RISOTTO’ BOWLS

Guilt-free. Delicious. Goodness. Say hello to our new favorite dish!

Cauliflower can be used in so many ways, making it one of our favorite vegetables to use. In this recipe, we will be using it to make a creamy, rice-like risotto. With its versatility, you are able to reap the amazing benefits that cauliflower has to offer. 

For example, did you know that cauliflower has a good source of choline? If you didn’t know – you do now! Some of you may ask – well what is choline anyways? It is a water soluble B vitamin that is similar to other complex B vitamins. Choline helps to strengthen brain function, fights again inflammation, and helps to protect your digestive system. And while you can get choline from a variety of animal sources (eggs, beef, fish, etc.) – eating cauliflower and other legumes help plant-based eaters get a good source of this amazing vitamin. 

Get ready for a healthier version of comfort food that is paleo AND vegan. Now it’s time to dig in. 

Ingredients

For the sauce –

1 avocado

2 – 3 tsp. minced garlic

1/2 c. nut milk

1/2 tbsp. fresh grated ginger (1/2 tsp. ground ginger if you don’t have fresh)

1 tsp. red chili pepper flakes

2 tsp. gluten free Tamari

1 – 2 tbsp. honey

S&P

Optional – 2 tbsp. water or oil to thin out dressing

For Cauliflower Risotto –

1 small head cauliflower

1/4 cup yellow onion, chopped

1 tsp. minced garlic

1 – 2 tsp. coconut oil

1/2 cup nut milk

2 -3 tbsp. diced red bell peppers

1 small green pepper slices

1 bunch basil, chopped

1 small cucumber, sliced for topping

1/4 cup crushed/toasted nuts (almonds or cashews work great!)

Lemon or lime juice

S&P

Optional – microgreens for topping

Instructions

1. Make the dressing
   1. Blend chili sauce avocado, pepper, garlic and nut milk.
   2. Once blended add in your spices, tamari, honey and ginger. 
   3. You can thin out the sauce by adding 2 – 4 tbsp. of water or coconut milk and a little oil.
2. Chop leaves and stems off of cauliflower. Pulse in food processor until “riced”.
3. Chop onion and peppers.
4. Heat garlic, oil and onion in a medium pan over medium heat. Cook until fragrant – about 1 -2 minutes.
5. Add in cauliflower and red peppers and cook on medium for 2 – 3 minutes.
6. Add in 1/2 cup nut milk. If you want a creamier risotto, adjust with more milk or coconut cream if you have it on hand. 
7. Add S&P and a dash of lemon juice.
8. Plate:
   1. Add cauliflower to bowls.
   2. Top with sliced green peppers, chopped basil, nuts, and sliced cucumber.
   3. Drizzle sauce over each bowl and serve. 

Recipe via Cotter Crunch