Do you love risotto but feel that it leaves you feeling weighed down or you are simply after a low carb grain free and dairy free alternative to that dish that you love. Well let me introduce you to (if you haven’t already met) cauliflower rice. Cauliflower rice is a great alternative to rice for fried rice, to serve with curries and as you’ll see below, a great substitute for in a risotto. The ease of making cauliflower rice in the thermomix was one of the things that made me say ‘I need one’ as it was so much quicker and way less messy than grating cauliflower with a grater and a better consistency (with no mush) than a food processor. As a result the instructions below are for use with a thermomix but but feel free to convert using a food processor or grater to make the cauliflower rice and a saucepan once you have prepped your veggies and bacon.
I’d love to hear what you think :-), personally hubby and I prefer this so much more than traditional risotto for the taste and texture.
Prep time: under 10mins, Cooking time: 15mins
Serves: 2 adults for a main meal, suitable as side dish for 4
500 g cauliflower floret
150 g zucchini, diced
120 g short cut bacon, diced
Half an onion, halved
1 – 2 garlic clove
50 g coconut cream
150 g Liquid stock/bone broth
Salt & pepper to taste
20 g Fat (butter, ghee, lard)
Add cauliflower florets to mixing bowl and blitz 4sec//sp5. The cauliflower should now resemble rice. Set the cauliflower rice aside and scrape bowl out well.
Add onion and garlic to bowl and chop /4sec/sp5. Scrape bowl. Add bacon (reserve some to garnish) and fat to the bowl and sautee 2mins/varoma//sp2/MC off.
Add zucchini and cauliflower rice to the mixing bowl with the liquid stock. Cook for 10mins/100deg//sp2/Basket on top in place of MC.
Meanwhile grill your reserved bacon until crisp and set aside.
Add coconut cream and salt and pepper to taste to the mixing bowl. 1min/100deg//sp2.
Transfer to thermoserver for 5 minutes before serving and garnish with parsley or spring onions and crisp bacon pieces.
I used 200g of bone broth when I made it (see photo) but it may be a bit too runny for some hence why I have reduced to 150g in the ingredient list. If you prefer a more creamy ‘risotto’ feel free to replace 50g of the liquid with an extra 50g of coconut cream.