Riceless CAULIFLOWER & SPINACH RISOTTO
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
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.