Grain-free cauliflower and almond ‘risotto’ recipe using whole cauliflower

The piece presents a grain-free cauliflower and almond “risotto” that uses the whole vegetable — including the leaves — as a low-carb, zero-waste alternative to a traditional risotto. The recipe makes use of cauliflower leaves and sliced stems, which are fried until crisp, and flaked almonds for crunch and extra protein.

The cauliflower is “riced” by shaving florets into rice-like pieces (the author says you can also pulse-blend them), and the dish is finished with vegetable stock, cream (or extra stock), and grated hard cheese. Main ingredients listed include 1 whole cauliflower (about 700g) including leaves, 4 tbsp olive oil, 1 onion, 2 celery sticks, 200g flaked almonds, 300ml vegetable stock or water, 200ml double cream (or 200ml extra stock or water), and 100g grated hard cheese.

The method calls for frying the leaves, sliced stems and 50g flaked almonds in 2 tbsp oil until golden, shaving the florets into “rice,” sautéing onion and celery in the remaining oil, toasting the remaining almonds, stir-frying the cauliflower for three minutes, then adding stock and cream and simmering until absorbed; the cheese is stirred in before serving.

The author frames the recipe in the context of fasting, saying “it’s not for everyone, I know, and it’s important to talk to your doctor first,” and notes that the benefits of fasting are “well researched,” listing improved digestion, immune function and lowered blood pressure.

Key Topics

Culture, Cauliflower, Risotto, Almonds, Zero Waste, Fasting