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Recipe Detail Page
Cauliflower Risotto with Seafood
Holiday 2015
Cauliflower is a vegetable that can mimic other foods. Purée steamed cauliflower with some stock and people will swear there is cream in it. You can make a vegan macaroni and cheese with a cauliflower sauce instead of milk and cheese. Here the method of cooking is similar to making a risotto and in fact you could mistake this for the real thing. It has the richness of a risotto but with the added advantage of being low in carbohydrates.
Serves 8
3 tbsp (45 mL) butter, diced
½ cup (125 mL) fresh bread crumbs
1 large head cauliflower, leaves removed
2 tbsp (30 mL) olive oil
3/4 cup (175 mL) chopped shallots
1 tbsp (15 mL) chopped garlic
2 tsp (10 mL) chopped fresh thyme
1 tsp (5 mL) dried chili flakes or to taste
6 oz (175 g) scallops, diced
6 oz (175 g) shrimp, diced
½ cup (125 mL) chicken stock
3 cups (750 mL) sliced spinach
Salt and freshly ground pepper
1 Heat 1 tbsp (15 mL) butter in a small pan over medium heat, reserving remainder. Add bread crumbs and cook, stirring occasionally, until bread crumbs are toasted, about 5 minutes. Reserve.
2 Core the cauliflower. Break off the florets into small, evenly sized pieces. Place in food processor and pulse or process with an on-off motion until the cauliflower is the size of peas.
3 Heat oil in a skillet over medium heat. Add shallots and sauté for a minute or until beginning to soften. Add garlic and sauté for another 30 seconds. Increase heat to medium-high and add cauliflower, thyme and chili flakes. Continue to sauté for 1 to 2 minutes or until cauliflower begins to brown. Stir in scallops and shrimp.
4 Add ¼ cup (60 mL) stock and stir until it is absorbed, about 2 minutes. If cauliflower is not yet tender, add remaining stock. Add spinach and cook until spinach has wilted. Season well with salt and pepper.
5 Stir in remaining butter until absorbed, and sprinkle with bread crumbs.
Serves 8
