Are you ready to try one more cauliflower rice dish? This one is perfect for spring and could easily be changed up to fall veggies as well. If you want it more rice like, cook it less. But if you have a little patience it will soften and become ‘reminiscent’ of a risotto. (read: it’s not the real thing, but when you need to cut out the real rice, this is a nice option.)
3/4 cup minced shallot
3 cloves garlic, minced
1 tbls olive oil
4 cups cauliflower rice
1/2 cup asparagus, chopped
1/2 cup green peas
1/2 cup pea pods
1 -2 cups broth
1/4 cup dry white wine (optional)
1 cup coconut milk
1 tsp salt
handful of fresh parsley and basil
zest of one lemon
extra virgin olive oil
Heat the broth in a pan and keep warm.
Heat the olive oil in a large skillet, add the shallots. Saute just to soften but don’t brown. Add in the asparagus and pea pods and cook for about 5 minutes then add in the cauliflower rice and garlic, stirring well and let sit for minute.
Deglaze the pan with the wine (or use broth) and let simmer a minute. Add in 1 cup of broth and simmer 5 minutes. Add the coconut milk, let simmer about 10 minutes – adding in additional broth if the risotto begins to look dry, you want it to remain creamy.
Add in the peas and the salt, continuing to cook for another minute. Taste and decide if you want to cook it slightly longer or if additional salt is needed.
Remove from heat and top with fresh black pepper, lemon zest, fresh herbs and a good drizzle of olive oil.