I have been on a cauliflower-loving adventure lately. The magical powers it possesses is astounding. From Spanish Rice, to Baja Tacos and even your favorite Chinese dish can be eaten and delighted in by making it cauliflower-friendly.
Once I got the hang of the incredible potential of cauliflower, I knew that next on my list would have to be a creamy Cauliflower Risotto. Not only is this a super simple and easy recipe to follow, it’s packed with nutrition and oh-so-good-for-you goodness that you just might do a cartwheel after you finish your dinner.
But don’t take my word for it, give it a shot tonight. Does it taste like actual risotto? Well, it’s cauliflower not rice but it’s still amazing. Is it the exact definition of “risotto”? No, come on now. Again, it’s cauliflower, I’m just giving you an idea of what to expect. If anything expect your pants to be blown off by the flavor and creaminess of this recipe. You’ll never know, however, until you make it tonight!
- ½ medium head of cauliflower, chopped in a food processor to create a rice texture
- 2 cups fresh spinach, chopped
- 1 can white beans, rinsed and drained, divided (I used Great Northern Beans)
- ½ c. vegetable broth
- 1 large shallot, diced
- 3 cloves garlic, minced
- 2 Tbsp. sundried tomatoes, packed in oil and drained
- 1 Tbsp. capers
- ½ tsp. fresh thyme, or 1 tsp dried
- toasted pine nuts, optional
- In a medium-sized pot, heat 1 Tbsp olive oil on medium heat until warmed. Place the shallots, garlic, and thyme inside and saute for 2-3 minutes or until fragrant and translucent.
- Place ½ the can of beans and vegetable broth into the pot and simmer for 5 minutes.
- With an immersion blender (or if you do not have one, use a regular blender), gently blend all of the contents together in the pot until creamy and smooth. If you are using a blender, return contents to the pot.
- Add grated cauliflower, sun-dried tomatoes, remainder beans, and spinach. Cover with a lid and allow to heat through for a good 5 minutes.
- Add the capers before you serve and garnish with toasted pinenuts.