Got the no-grain blues? Beat ’em with cauliflower. Everyone knows cauliflower is the world’s most chameleon vegetable.
Cauliflower is magic. The cruciferous vegetable has gone from ugly duckling to rogue dilettante vegetable, appearing in everything from sauce to desserts. Lucky for Paleo enthusiasts, cauliflower is 100% grain free. Its crisp, light texture and neutral flavor make it an easily manipulated substitution for favorite forgotten starches, like risotto. Bacon and rich, earthy mushrooms give the risotto depth and texture.
Suddenly, the no-grain blues have ceased. Prevent grain relapse, starting now:
Paleo Cauliflower Risotto for One
8 oz Porcini or Shiitake or Cremini Mushrooms, sliced
Salt & Pepper to taste
2-3 Bacon Slices
½ Head Large Cauliflower, cut into florets
1/2 Shallot, minced
¼ cup + 2 tbsp. Vegetable Stock
1 tbsp. Cream (or Coconut Cream, Coconut Milk, or some other dairy-free option)
1. Preheat oven to 450.
2. On a baking sheet or roasting pan, toss mushrooms with olive oil,
salt, and pepper.
3. Roast 30 minutes until crispy. Set aside.
4. Fry bacon until crispy and set aside.
5. Heat large skillet over medium-high heat, adding some oil for sautéing.
6. Add the shallot and cook, stirring often until translucent, about 3-4 minutes.
7. Meanwhile, add the cauliflower florets to a food processor and process,
scraping down as needed, until the crumbles are about the same
size as rice grains. This shouldn’t take long, less than 2 minutes.
8. Add the cauliflower to the skillet and stir into the shallots,
cooking for about a minute until combined.
9. Heat the vegetable broth to a gentle simmer. Add the simmering broth
to the skillet, in small increments, stirring constantly.
10. Once completely incorporated, add the 1 tbsp. coconut cream and stir.
Add salt and pepper to taste.
11. Remove from skillet and place in serving bowl.
12. Top with the roasted mushrooms and crispy bacon, and voila.