Riceless CAULIFLOWER & SPINACH RISOTTO

 

INGREDIENTS

1 large white Onion, very finely minced

15g / 1 tbsp unsalted Butter

1 Garlic clove very finely minced

1/4 head Cauliflower

Salt & Pepper to taste

Chili flakes to taste

handful baby Spinach leaves, thinly sliced

1/3 water + extra as needed

5g / ½ cup Parmesan Cheese

+ chives and chopped walnuts for garnish

1 teaspoon Lemon zest

 

Break cauliflower into florets & pulse in a food processor until it’s all the size of couscous (about 5-10 times for 1 second each time).  Meanwhile, combine butter & onion in a small dutch oven & sauté over low heat, partially covered, for about 5 minutes, or until translucent and tender.

Add the cauliflower “rice,” garlic, a good pinch of salt, and a pinch of chili flakes. Turn the heat up to medium high, & cook until garlic is fragrant & cauliflower is just beginning to brown.

Add spinach & water & cook for a minute or two, until most of the liquid has
evaporated.

Stir in the parmesan & the lemon zest &  season to taste with salt & pepper. Add water 1 tablespoon at a time as needed to achieve a slightly creamy consistency.

Garnish with chopped chives and walnuts for taste and texture.