Traditional risotto must be eaten fresh, but with this creamy, citrus cauliflower risotto it’s even better the next day!
While most food blogs are posting endless autumn recipes for apples, pumpkins and cinnamon spiced desserts; I am fast forwarding 7 months and sharing what most would call a “springtime” risotto. Why the bad timing you ask? Well 1) this risotto is sooo incredibly good, by far the best cauliflower risotto I’ve ever tried and 2) I don’t have nearly enough patience to keep this to myself until the appropriate season eventually comes around.
There are quite a few things that make this risotto so good. Firstly, it’s packed full of flavour with the combination of garlic, vegetable broth and zesty lemon. Although you may question whether the coconut cream is necessary, this is one ingredient you can’t skip, it gives the dish an amazing dairy like creaminess without a hint of coconut flavour. There is loads of texture in each bite of this dish with the creamy rice, slight crunch from the onion and celery and tender asparagus, peas and wilted kale which add substance. Feel free to swap spinach for the kale, or add a protein such as shrimp or scallops if you are feeding a hungry carnivore.
This cauliflower risotto can be prepared start to finish in under 25 minutes and can also be made ahead and reheated. I love eating these leftovers the next day, unlike traditional risotto which often dries out in the fridge, the cauliflower rice absorbs the flavours of the broth over time and becomes even more delicious.
- 1 small onion, finely diced
- 2 cloves garlic
- ⅓ cup finely chopped celery
- 1 tsp olive oil
- 2 cups kale
- 1 cup vegetable broth
- 3 cups cauliflower rice
- 3 tbsp coconut cream
- 2 tbsp lemon zest
- 8 spears asparagus
- ½ cup peas, frozen
- In a large frying pan over medium heat, sauté the onion, garlic and celery for 3-4 minutes until the onion turns translucent. Add in two spoonfuls of the vegetable broth to soften the celery.
- Cut the cauliflower into chunks and place in a food processor or blender. Pulse for 4 to 5 seconds until the cauliflower has broken into small rice sized pieces. Do not over blend the cauliflower.
- In a pan of boiling water add the asparagus and cook for 3 minutes until slightly tender. Remove from the pan and run under cold water to stop from cooking further. Cut the asparagus spears into four.
- Add the shredded kale, peas and cauliflower rice to the onion and celery mixture and stir to combine. Add in the remaining broth and cook for approximately 4 minutes until the cauliflower rice becomes tender but not mushy. Stir in the coconut cream and lemon zest and once mixed add in the asparagus. Serve topped with shaved asparagus, lemon zest or parmesan.