Green Cauliflower Rice Risotto

Ingredients

1 cauliflower (about 800 g), cored, coarsely chopped
1 1/2 cups (375mL) vegetable stock
1/2 cup (125mL) unsweetened oat milk
2 Tbs cashew butter
1 tsp nutritional yeast flakes
2 Tbs extra virgin olive oil
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
1 bunch asparagus, woody ends trimmed, cut into 3 cm lengths
150 g sugar snap peas, trimmed
1/2 cup (60 g) frozen peas
60 g packet baby spinach
1 cup mint leaves
Extra virgin olive oil, extra, to drizzle

Method

Place half the cauliflower in a food processor and process until finely chopped. Transfer to a large bowl. Repeat with the remaining cauliflower. Whisk the stock, oat milk, cashew butter and nutritional yeast in a jug until well combined.

Heat the oil in large non-stick frying pan over medium heat. Add leek and cook, stirring, for 4 minutes or until leek softens. Add garlic and cook for 1 minute or until aromatic. Add cauliflower and cook, stirring, for 4 minutes or until cauliflower is tender. Add stock mixture and cook, stirring, for 4-6 minutes or until mixture is creamy and heated through.

Meanwhile, cook asparagus and sugar snap peas in a large saucepan of boiling water for 4 minutes or until bright green and tender-crisp, adding frozen peas for the last 1 minute of cooking.

Add the spinach to the cauliflower mixture and stir until spinach wilts. Add half the asparagus mixture and fold to combine. Divide among serving bowls and top with the remaining asparagus mixture. Sprinkle with mint and drizzle with extra oil to serve.

Credits: Coles

Photo Credits: Coles