PALEO & WHOLE30 CREAMY CAULIFLOWER RISOTTO

PALEO & WHOLE30 CREAMY CAULIFLOWER RISOTTO
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PALEO & WHOLE30 CREAMY CAULIFLOWER RISOTTO

PALEO & WHOLE30 CAULIFLOWER RISOTTO

For over 5 years I lived a PALEO & WHOLE30 lifestyle and ate far too much rice.  I love rice, especially in dishes like risotto.  But I’ve discovered that a grain-free lifestyle is more aligned with my need for reduced inflammation.  Now I eat PALEO & WHOLE30.  I eat PALEO regularly and once in a while move to a WHOLE30 plan to get back on track.

I love this recipe so much!  The dish allows you to experience that rich, creamy, cheesy flavour of risotto but without the rice.

NUTRITIONAL VALUE OF RECIPE: 

For a long time, I stuck with one of my favourites, mashed cauliflower to replace my addiction to mashed potatoes.  Since then, I have ventured down a winding road lined with cauliflower.  Cauliflower can be the star in a whole range of vegetarian, Paleo, Keto, diabetic, and low carb cultural dishes.  The cauliflower pizza crust is all the rage, at the moment.   Other fabulous dishes include:

  • Parmesan Roasted Cauliflower
  • Cauliflower Tempura
  • Cauliflower Parmigiana
  • Cauliflower and Chickpea Tacos
  • Cauliflower and Cheddar Soup
  • Cauliflower Tika Masala
  • Cauliflower Buffalo Wings,
  • Cauliflower and Sausage Roast with Cheddar Cheese
  • the list is endless

No wonder this cruciferous vegetable is so popular.  It is not only versatile but high in fiber, thus feeding the healthy bacteria in our gut.  This aids in our digestion and helps to reduce inflammation.  It also possesses anti-oxidant properties, protecting our cells from free radicals and inflammation.  And its phytonutrients help protect against cancers.

Did you know that cauliflower contains choline.  Choline helps protect our heart, prevents cholesterol from accumulating in our liver, boosts our metabolism, and helps to keep our brain healthy.  Choline helps to improve memory and cognition.  Without sufficient choline, we are at the risk of liver and heart disease and neurological disorders such as dementia and Alzheimer’s.

RECIPE TASTE PROFILE:

Oh, man!  When we think of cauliflower, thoughts of a simple, tasteless vegetable comes to mind.  But that’s not the case with this cauliflower risotto.  It’s loaded with richness and flavour!  The predominant taste sensations are fattiness due to the cream and saltiness from the Parma. 

DIRTY-BIRDY WINE PARTNER (FOR THOSE FOLLOWING DIRTY PALEO & DIRTY WHOLE30

Barrel fermented Chardonnay or Unoaked Chardonnay, I suggest?  How can I make a suggestion of 2 diametrically opposed wine tastes, flavours, and sensations to be paired with the same dish?  Easy folks, they both will send you and your lover into a culinary orgasm complete with the MOAN factor! But for different reasons.

This dish is lusciously fatty in texture, due to the cream and cheese.  A well-made Ontario barrel fermented and aged Chardonnay is usually high in glycerine and alcohol (at least 13%), thus possessing a fatty texture, as well.  So, the creaminess of this dish will harmonize with the creamy texture of the wine.  Chardonnay classically has apple fruit character.  Cheese and fruit work nicely together so the flavour of Parmigiano is enhanced by the wine’s apple notes. 

But maybe you don’t like that big creamy fattiness in both the dish and the wine and want your partnership to harmonically clash.  Let’s choose a wine that is zinging with acidity and so cleans the palate between creamy, rich bites of risotto.  An Ontario unoaked or stainless steel fermented Chardonnay will also stand up to this dish quite well.  The wine’s bright acidity will nicely offset the saltiness of Parmigiano.  This clean experience of acidity will also refresh the palate between bites of richness.  

Or maybe buy both wines and compare them during dinner.  In any case, both wines should be chilled for at least 2 hours in the refrigerator.

You can also serve this risotto as a side dish to protein, such as pork chops smothered in melted cheese.  

You can purchase already prepared cauliflower rice or make it from scratch and with or without a food processor.  Here is a video to show you how:

[youtube https://www.youtube.com/watch?v=xC24t9AeHXQ] 

  • Author: FRESHDOH
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Yield: 4 1x
  • Category: PALEO & WHOLE30
  • Method: SAUTING
  • Cuisine: DINNER
  • Diet: Gluten Free
Scale

Ingredients

2 heaping tablespoons avocado butter

4 cloves minced fresh garlic

1/4 cup of dry white wine (optional if living a dirty-Paleo or Whole30 lifestyle)

1 lb riced cauliflower (purchased or homemade)

¾ cup cashew cream 

2.5 cups homemade Paleo & Whole30 vegan parmesan*

Freshly ground black pepper to taste

Chopped chives (for garnish)

*Check out this blog for the Paleo & Whole30 Vegan Parmesan recipe:

https://freshdoh.com/blogs/glutenandgrainfreelifestyle/paleo-whole30-vegan-parmesan

Instructions

In a large skillet melt butter.  Add garlic.  Add wine.  Simmer for 2 minutes. Add cauliflower and saute, making sure all pieces are coated in butter.  When cauliflower begins to soften add cream.  Saute on low for 10 minutes until cauliflower is just a tad crunchy.  Fold in vegan parmesan.  When cheese is melted, transfer to serving dish or divide between bowls.  Garnish with more Parma if desired, season with pepper, and chopped chives.

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