CAULIFLOWER AND TUMERIC RISOTTO
Serves: 4-6
WHAT YOU NEED
1 ½ cups cauliflower flowers
½ zucchini
1 small brown onion
1 Tbs thyme, chopped
1 cup kale, baby spinach or rocket
2 garlic cloves
¼ cup frozen peas
1 tsp ground turmeric
Pinch salt and pepper
¼ cup almond milk
1 Tbs coconut oil
WHAT YOU DO
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Whiz florets in blender until a rice consistency.
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Heat 1 Tbs coconut oil in fry pan and add onion, garlic, thyme. Saute until soft. Add turmeric and stir well to combine.
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Add the cauliflower and stir, then add almond milk.
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Whiz zucchini in blender.
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Add the peas and kale or spinach or rocket and zucchini and cook for another 2 minutes. You may need to add some more liquid if it's a bit dry - more milk or stock to your liking and tastes.
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Season with salt and pepper and serve.
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For some gut loving deliciousness, you could throw in ½ cup bone broth if you wanted to!