A brilliant way to make use of our cauliflower crop and a healthier alternative to using rice. This recipe from Cara at Fork and Beans may not fit the strictest definition of Risotto but is rammed full of flavour and just as creamy. Serving 2 people its super easy and quick to make.
What you need
- ½ medium head of cauliflower, chopped in a food processor to create a rice texture
- 2 cups fresh spinach, chopped
- 1 can white beans, rinsed and drained, divided (I used Great Northern Beans)
- ½ c. vegetable broth
- 1 large shallot, diced
- 3 cloves garlic, minced
- 2 Tbsp. sundried tomatoes, packed in oil and drained
- 1 Tbsp. capers
- ½ tsp. fresh thyme, or 1 tsp dried
- toasted pine nuts, optional
What to do
- In a medium-sized pot, heat 1 Tbsp olive oil on medium heat until warmed. Place the shallots, garlic, and thyme inside and saute for 2-3 minutes or until fragrant and translucent.
- Place ½ the can of beans and vegetable broth into the pot and simmer for 5 minutes.
- Using an immersion blender or a regular blender, gently blend all of the contents together in the pot until creamy and smooth. If you are using a regular blender, return contents to the pot.
- Add the grated cauliflower, sun-dried tomatoes, remaining beans, and spinach. Cover with a lid and allow to heat through for a good 5 minutes.
- Add the capers and garnish with toasted pinenuts.
Serve and enjoy!