Leek and Cauliflower Risotto

Gosh.  It’s been a while since I posted a side for you.  That’s because I’ve been eagerly, and whole-heartedly, absorbed in filling the void left in your lives by cupcakes, muffins, pancakes, ice cream, and all kinds of other insanity from your SAD (Standard American Diet) life.  It’s nice to have sane versions of your insane favorites, knowing that they are supporting your fat-loss and health goals, but there is a limit to what you will achieve without some lovely servings of non-starchy veggies every day.  A man (or woman) cannot live (or reach their goals) on ground nuts, coconut oil, and xylitol alone.  So there’s this: Leek and Cauliflower Risotto. You won’t miss that starchy rice for one second!

So in the spirit of keeping us on the right veggie track, I made you a new side.  And let me tell you how delicious this side is.  And how much it does not taste in the least like cauliflower.  And how it will confuse your brain into thinking you are eating rice.  Even while you are eating it and telling your brain it is cauliflower.  And how you will want to eat it all the time, once you’ve had it once.  Because it almost doesn’t even taste like vegetables at all. Leek and Cauliflower Risotto | Carrie Brown

And it looks real pretty.  Pretty is important when it comes to vegetables.  Especially when one of the veggies is the blandest, most boring-tasting vegetable to be found in the produce department.  This side, ladies and gentleman, is neither bland, nor boring-tasting.  This side, is awesome.

Leek and Cauliflower Risotto | Carrie Brown

It is awesome hot, it is awesome cold.  Leek and Cauliflower Risotto is particularly awesome as a bed for my Pan-fried Chicken with Strawberry Salsa. So much yum. SO MUCH.

If you’re shaking your head thinking, “I don’t like cauliflower”, try this.  If your kids won’t eat cauliflower, make them this.  It is quick and simple to throw together, and it will send your health index soaring.  You can even make a huge batch in advance and store in airtight containers in the ‘fridge to whip out as either a hot or cold side over the course of a week.  I wish I’d made more.  Of course, it helps that I included my favorite vegetable on earth.  If you have yet to succumb to my pleadings to try leeks, now’s the time.

I love this Leek and Cauliflower Risotto stuff.  Elevate the humble cauliflower to a more permanent place at your dinner table!

 

Leek and Cauliflower Risotto
Author: Carrie Brown | www.carriebrown.com
Prep time:
Cook time:
Total time:
Ingredients
  • 1 TBSP coconut oil
  • 1 lb / 450g leeks, finely sliced
  • 1 1/2 cups / 3/4 pint chicken stock
  • Sea salt
  • Ground black pepper
  • 1 lb / 450g cauliflower florets
  • Few chives for garnish, chopped.
Instructions
  1. Melt the coconut oil in a large skillet over high heat.
  2. Add the finely sliced leeks and reduce the heat to medium.
  3. Saute the leeks until they are soft, about 10 minutes.
  4. Add the stock, sea salt, and pepper, stirring well.
  5. Place the cauliflower florets in a food processor and pulse until it resembles coarse breadcrumbs.
  6. Once the stock starts to simmer, add the cauliflower and stir well.
  7. Cook for 3 – 5 minutes until the cauliflower is just tender, stirring occasionally. Do not over cook as the cauliflower will turn to mush.
  8. Remove from the heat, stir well and spoon into a serving dish.
  9. Garnish with fresh chives.
 Notes

 

 

 

 

 

Save

Save

Save

Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Mallory McCormick - SO YUMMY! THANK YOU! Leeks are awesome.ReplyCancel

  • Kara - Carrie,

    I was having dinner by myself, and decided to try this recipe. Unfortunately, I apparently can’t do math- even though I majored in science.

    I cut the recipe by 1/4th, BUT I forgot to reduce the amount of stock and put in the full amount…. I turned this recipe into an AWESOME chicken and “rice” soup!!!!

    In fact it smelled so good that the “natives” came running and I had to make another full sized batch…..

    Thanks again for a great idea!

    KaraReplyCancel

  • Katie - Very good! Make sure you clean your leaks well. I really enjoyed this recipe, but my husband didn’t love it. But he isn’t as much into cauliflower… I thought it was delicious!ReplyCancel

    • carrie - Katie – this is a go-to side for me. Hot, cold, I love it both ways.ReplyCancel

  • Diane - I made this tonight using my own chicken stock I saved from roasting a whole chicken. It tasted like chicken soup. It was the best recipe yet. And yes to all my coworkers, I will bring in enough for sharing. So good on a cool fall evening.ReplyCancel

    • carrie - Diane – I LOVE that Risotto! The chicken stock sounds divine. Hello, Coworkers!! :-DReplyCancel

  • Pan-fried Chicken With Strawberry Salsa » Carrie Brown | Living a SANE Life - […] strawberries in advance means you get an almost syrupy sauce which runs off into the Leek and Cauliflower Risotto (see image above) to create a mix of flavors so delicious I don’t even have the words.  And […]ReplyCancel

  • Paula - My version also turned out more like a soup, but I’m not complaining! It was delicious. We were having grilled shrimp too, so I threw mine in my soup and it was terrific!ReplyCancel

    • carrie - Oh dear, Paula – I am guessing that you processed the cauliflower just a little too much. Glad it was still delicious!! Grilled shrimp – YUM.ReplyCancel

  • Braised Cabbage » Carrie Brown | Life in the SANE lane - […] masquerading as tagliatelle, rather like cauliflower masquerading as risotto or rice or mash.  Totally worked for me, and the previously-cabbage-hating […]ReplyCancel

Your email is never published or shared. Required fields are marked *

*

*