Cauliflower s a member of the cruciferous family of vegetables and it can be used in recipes to mimic rice, couscous and pizza! It contains sulforaphane which is a sulfur compound important for Phase 2 liver detoxification processes, it also contains glucosinolates which activate detoxification enzymes, so an all round detox genius! I use Nutritional yeast as an alternative to cheese, it is a deactivated yeast which tastes just like mature cheddar, it is rich in B vitamins and is great for vegan cooking.
Make your own
2 tbsp coconut oil
1 head cauliflower
4 tbsp Nutritional yeast flakes (or use grated parmesan)
1 butternut squash (around 2.5 - 3 cups)
4 sage leaves
2 tsp cumin
2 tsp paprika
2 tbsp apple cider vinegar
4 tbsp toasted pine nuts
Drizzle of extra virgin olive oil
1 tbsp lemon juice
1 cup vegetable/vegan stock
- Preheat the oven to 190°C.
- Peel and cube the butternut squash.
- Place the cubes of squash onto a baking tray with the torn sage leaves, paprika, cumin, salt, pepper and drizzle with olive oil. Roast in the oven for 30 minutes until the cubes are soft.
- Meanwhile melt the coconut oil in a wok or saucepan.
- Blend the cauliflower in a food processor (pulse it) to make 'rice', then add the 'rice' to the melted coconut oil.
Nutritional yeast, apple cider vinegar, salt and lemon juice. Blend until a smooth paste forms.
9. Gently toast the pine nuts.
10. Garnish the risotto with pine nuts, a drizzle of extra virgin olive oil and any crispy sage leaves left
over from roasting.
* If you wish to add an additional protein source, simply toss in some cooked tiger prawns.