This recipe was inspired by Ina Garten of Barefoot Contessa. I am always looking for ways to make a recipe healthier, while retaining the flavors and comfort certain dishes can provide. Whenever I make this dish my guests think it’s made with rice.  If you haven’t tried cauliflower rice yet, trust me, you won’t miss the rice in this “risotto.”

Summer Green Cauliflower “Risotto” – Vegan Paleo

Ingredients

2 leeks, halved and sliced

1 head of fennel chopped, include fronds to intensify anise flavor

1 pound of asparagus, remove bottom and cut remaining into 1 inch segments

1 ½ pounds of cauliflower rice (raw or frozen)

1 cup of peas

1 lemon, zested and juiced

1/3 cup extra virgin olive oil

Salt and pepper to taste

Directions

Sauté the leeks and fennel in olive oil on medium high heat for five minutes until soft. Add cauliflower rice and asparagus for three minutes. Lastly incorporate peas, lemon juice and lemon zest until heated through. Season with salt and pepper. Serve warm or cold as a side with your favorite protein.

 

Total
9
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