Change is a comin’
My reality right now is that I have a lot of balls in the air combined with ALOT of change happening. And for the most part I am okay with change and I am doing my best to embrace it. Not all change is bad and in fact, my life is a perfect example of difficult change and amazing change happening simultaneously. It’s all good!
Regardless of what’s going on in my life or your life, fuelling our body properly is an important part of being and feeling our best. And by best I mean feeling energized throughout the day, staying focused and never feeling deprived of food 🙂
So this week I am excited to share with you a recipe that tastes amazing and will leave you feeling full of energy…Cauliflower Risotto! Cauliflower is one of those “traditional” veggies that maybe you relate to bad veggie trays or perhaps you believe that in order to properly enjoy cooked cauliflower it needs to be covered in a cheese sauce. No way!
Cauliflower is an extremely versatile vegetable and there are tonnes of modern recipes popping up all over food blogs. It is rich in potassium, folic acid and vitamin C , is about 25% protein and is among the cancer-preventive cruciferous vegetables.
Pair this dish with something green to balance out its richness. I made it this week with a simple persimmon salad but it would also be fantastic with sautéed greens like kale or spinach.
Hope you are enjoying the first signs of winter. Because lets face it, regardless of whether or not you enjoy change, it will happen anyway 😉
Bye for now
Prep time: 30 mins
3 lbs. cauliflower (about 1 large head)
1/4 cup Earth Balance or whichever butter substitute you use
1/4 cup bread crumbs, I used 4 slices of GF bread toasted and then pulsed in food processor
1 tbsp fresh thyme
1/4 cup finely chopped shallots
1 1/2 cups vegetable broth
3/4 cashew cream (1/2 cup raw cashew soaked for 30mins, drain & rinse, blend in blender with fresh water until you get the consistency you desire)
1/4 cup nutritional yeast
1 1/2 tsp white truffle oil (optional)
sea salt and pepper to taste
- Trim core and cut leaves from cauliflower. break into chunks, then pulse in food processor until broken into tiny florets
- In a large frying pan, melt 1 tbsp butter over med-high heat. Add breadcrumbs and cook, stirring until toasted, about 3 minutes. Add thyme leaves and toss to combine. Pour into small bowl. Wipe frying pan clean
- Add remaining butter into pan along with cauliflower, shallots and vegetable broth. Cover and cook over high heat, stirring often until cauliflower is just tender, 5-7 minutes. Uncover and cook, stirring often until all liquid is absorbed, another 5-7 minutes
- Stir in cashew cream and nutritional yeast and heat until boiling. Remove from heat and drizzle in truffle oil (if using). Season with sea salt and pepper
- Serve in bowls and top with toasted bread crumbs