Name: Cauliflower risotto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1⁄4 Tbsp Coconut oil; 1⁄4 piece Onion; 1 clove Garlic; 100 ml Coconut milk; 1 Tbsp Fresh basil; 1⁄4 piece Cauliflower; 1⁄2 Tbsp Apple cider vinegar; 1 Tbsp Fresh chives; 1⁄2 Tbsp Fresh thyme; 65 g Brown mushrooms

Fruit

Marinka Bil

Food processor

Lunch

Dinner

Side dish

Paleo

Vegetarian

Cauliflower risotto

Chop the onion and peel the garlic and chop finely.

Slice the brown mushrooms, finely chop the chives and basil.

Clean the cauliflower and cut into florets. Use a food processor with a grater to grate the cauliflower florets into rice-sized grains. The cauliflower florets can also be ground in a blender to "rice".

Heat the coconut oil in a frying pan and fry the onion and garlic. Add the brown mushrooms and fry them until the moisture which comes out of the mushrooms has evaporated.

Add the cauliflower rice together with coconut milk and apple cider vinegar, stir well and then add the fresh herbs. Let the dish simmer for 8-10 minutes.

Cauliflower risotto

Cauliflower risotto

Macros(per serving)

Macros(per serving)

Ingredients

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