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.
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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!
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This Cauliflower Risotto dish is jam-packed with nutrition and oh-so-good-for-you goodness that you just might do a cartwheel after you finish your dinner.
- 1 large shallot, diced
- 3 cloves garlic, minced
- ½ tsp. sea salt
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. dried thyme
- 1 c. vegetable broth (I prefer using Better Bouillon for the best flavor result)
- 1 can Great Northern beans, rinsed and drained, divided
- 1 bag riced cauliflower from Trader Joes (or 4 c. riced cauliflower)
- 3 Tbsp. sun-dried tomatoes, packed in oil and drained
- 1 Tbsp. capers
- 2 cups fresh spinach, chopped
- 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. Add the garlic powder, onion powder, and sea salt.
- Place ½ of the 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. It will not be too thick. If you are using a blender, return contents to the pot.
- Add grated cauliflower, sun-dried tomatoes, remainder of beans, and capers. Cover with a lid and allow to heat through for a good 5 minutes.
- Fold in the spinach to welt.Garnish with toasted pine nuts (optional).
One last shot for your viewing pleasure:
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