| |||
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.
Ingredients: 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 Directions:
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.
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. 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. 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. Stir in remaining butter until absorbed, and sprinkle with bread crumbs.
Serves 8
|
Sunday, April 12, 2020
Cauliflower Risotto With Seafood
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment