Cauliflower Risotto with Saffron and Peas
Enjoy this grain free risotto made with cauliflower. The saffron gives it a rich complex flavor that is balanced with sweet green peas.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 4 1x
- Category: Vegetable, Main Dish
- Cuisine: Healthy, Paleo, Vegan
Ingredients
Scale
- 1 ¼ cups vegetable or chicken stock, more as needed
- 1 pinch saffron (about 1/4 tsp)
- 1 medium head of cauliflower (about 5 cups)
- 1 tablespoon extra virgin olive oil
- 1 small leek, white and light green part, thinly sliced (about 1 cup)
- 3 cloves garlic, minced
- ½ teaspoon Celtic sea salt
- ¾ cup peas, fresh or frozen (I like frozen baby peas)
- ¼ cup fresh parsley, chopped
- Fresh pepper
- 2 tablespoons extra virgin olive oil (optional)
- Freshly grated parmesan cheese (optional)
Instructions
- Heat 1¼ cups of stock in a saucepan. Turn off the heat. Add the saffron threads and let steep for 30 minutes.
- Chop the cauliflower into small pieces. Add the cauliflower to a food processor. Pulse to create a finely chopped cauliflower that resembles a grain, such as quinoa or rice.
- Heat 1 tablespoon of olive oil in a saute pan, on medium-low heat. Sauté the leeks and garlic for a few minutes, until softened.
- Add the cauliflower, salt and 1 cup of the saffron-vegetable broth.
- Cook for 8-10 minutes until the cauliflower is softened. Add more vegetable broth as it is cooking if the pot starts to get dry.
- Rinse and drain the frozen peas. Add peas to the cauliflower. Let cook 2 minutes until the peas are heated through.
- Add parsley and a little fresh pepper. Stir. Taste to adjust salt.
- Serve in bowls topped with olive oil or parmesan cheese