Tom Hunt's innovative cauliflower risotto offers a creative twist on a classic dish, transforming humble seasonal produce into a nutritious, grain-free meal. This recipe not only provides a delicious alternative for those cutting down on carbohydrates but also champions a zero-waste approach by utilising the entire cauliflower, including its often-discarded leaves.
The Benefits of Low-Carb, High-Protein Eating
Many individuals are exploring dietary adjustments such as intermittent fasting, which involves abstaining from food for specific periods. While consulting a healthcare professional is essential before starting any fasting regimen, research suggests potential benefits including enhanced digestion, improved immune function, and reduced blood pressure. During fasting, the body enters ketosis, a metabolic state where it breaks down fat for energy. To maintain ketosis afterwards, reducing carbohydrate intake and increasing protein consumption can be beneficial, making recipes like this cauliflower and almond "risotto" particularly suitable.
Cauliflower's Culinary Renaissance
Over the past decade, cauliflower has undergone a significant rebranding in kitchens worldwide. Chefs and home cooks alike have become more inventive with this versatile vegetable, exploring its potential beyond traditional uses. The leaves, often overlooked, are incredibly nutritious and packed with health benefits. Incorporating leafy greens into main meals is a practice many advocate for overall wellness.
Cauliflower greens can be prepared in various ways: steaming or boiling them along with finely sliced tough stems, or frying or roasting to create crispy chips, as demonstrated in this recipe. This approach ensures nothing goes to waste, aligning with sustainable cooking principles.
Preparing the Grain-Free "Risotto"
The foundation of this dish involves "ricing" the cauliflower. This can be achieved by shaving the florets with a sharp knife, allowing them to crumble into rice-like pieces. Alternatively, pulse-blending the florets and stem in a food processor can yield a similar consistency. Many find the manual shaving process therapeutic, enjoying the satisfying glide of a knife over the cauliflower's soft edges.
To add a delightful crunch and boost protein content, generous amounts of flaked almonds are incorporated. The cauliflower is quickly fried to retain an interesting texture, preventing it from becoming too soft. The final dish is served topped with additional toasted almonds and the prepared crisp cauliflower leaves, creating a visually appealing and flavourful meal.
Cauliflower and Almond "Risotto" Recipe
Serves 4
Ingredients:
- 1 whole cauliflower (approximately 700g), including leaves
- 4 tbsp olive oil
- 1 onion, peeled and finely diced
- 2 celery sticks, trimmed and finely diced
- 200g flaked almonds
- 300ml vegetable stock or water
- 200ml double cream, or 200ml extra stock (or water)
- 100g grated hard cheese (such as grana padano, parmesan, or similar), plus extra to serve
Method:
- Begin by pulling the leaves off the cauliflower. Cut off any thick stems and finely slice them across the grain.
- Heat two tablespoons of olive oil in a large frying pan over a medium heat. Fry the cauliflower leaves, sliced stems, and 50g of flaked almonds for a few minutes until crisp and golden brown. Remove with a slotted spoon and set aside.
- Using a sharp knife, shave off the cauliflower florets a few millimetres at a time, allowing them to fall into rice-like pieces. Continue until you reach the stalk, then finely chop the stalk and add it to the cauliflower "rice".
- Return the pan to a medium heat and add the remaining two tablespoons of oil. Sauté the diced onion and celery until translucent.
- Add the remaining flaked almonds and stir for about a minute until lightly toasted.
- Tip in the cauliflower "rice" and stir-fry for three minutes. Then, add the stock and cream, turn up the heat to high, and bring to a boil.
- Reduce to a simmer and cook, stirring frequently, until the cauliflower absorbs all the liquid.
- Stir in the grated cheese and season to taste. Serve the risotto topped with the crisp cauliflower leaves and almonds, with extra grated cheese on the side.
This recipe exemplifies how simple ingredients can be transformed into a gourmet, health-conscious dish that supports both personal wellness and environmental sustainability.
