One of my favourite meals to make in the kitchen is risotto. I actually don’t mind the laborious process, it’s quite meditative and helps slow you down. A little splash of water, a stir, a sip of wine – so relaxing! But it’s just not realistic on a weeknight when time is limited and there’s a lot going on (and you’ve been fighting a cold!). I had heard about people using cauliflower as risotto, which is not only super quick, but also so much more nutritious. It turned out so well, and unlike typical risotto which leaves you feeling a little guilty and heavy, this is incredibly satisfying, yet light and fresh. We had our risotto with a side of roasted asparagus (chopping it and stirring it in is also an option) but you can easily adapt this risotto with ingredients you have on hand; add mushrooms, peas, tomatoes, basil, or other veggies and herbs you may be craving.
- 1 head of cauliflower, chopped to small rice-like pieces in a food processor
- 2 cups spinach, chopped
- 1 can white beans, rinsed and drained
- 1 cup vegetable broth
- 2 green onions, chopped
- 5 cloves garlic, minced
- 1 tablespoon fresh thyme
- 1 tablespoon extra virgin olive oil
- 1 tablespoon nutritional yeast (optional)
- 1/4 cup toasted pine nuts
- Heat olive oil in a medium-sized pot over medium heat. Add garlic, onion and thyme and sauté for 2 to 3 minutes until fragrant.
- Add beans, vegetable broth (and nutritional yeast if you are using it, gives a slight cheesy flavour) into the pot, stir, and simmer for 5 minutes.
- Using an immersion (handheld) blender, blend the ingredients to a creamy consistency.
- Add cauliflower and spinach, stir. Cover with a lid and allow to cook for 10 minutes.
- Stir, spoon into bowls and garnish with toasted pine nuts.