This Cauliflower Risotto recipe is grain and gluten free. It also happens to be a one of the best things I've ever eaten - so there's that.
It’s been raining like crazy in the bay area lately. It’s dark, wet and chilly, which calls for VERY short dog walks, sweatpants and warm, gooey food.
So here’s my own version of one of my husband’s favorite dishes. I got extra kudos for making him this last night.
It's pretty much the easiest thing in the world to make, but you do need a Food Processor and coconut aminos so you might need to hit up Amazon before the big make.
I've been slacking on the recipes lately (sorry), so I had to come up with a good one. This will not disappoint (although I tend to say that about everything I make). I am just not as inspired to create in my new kitchen as it's not as bright or spacious as my old one. I'd much rather be sitting on the deck looking at this ->
Not much makes me want to get out of bed in the morning, but this view from my bedroom window kinda does.
Anyhoo.... here's the risotto. Hope you like it!
Cauliflower Risotto Recipe - Grain free, Gluten Free & Paleo
A Whole 30 Approved version of a sadly missed comfort food.
- 12 large thawed frozen or fresh shrimp with tails removed
- 1 head of cauliflower
- 1/2 can coconut cream, I like the Trader Joes brand
- 1 Tablespoon of coconut oil
- 2 Tablespoons of shredded coconut
- 1 Tablespoon of coconut aminos, or gluten-free tamari is fine
- 1 Tablespoon of miso, optional for extra flavor
- Salt and pepper to taste
- In a food processor with an S blade, shred pre-washed cauliflower into small, rice-like pieces (do small amounts of cauliflower at a time to get the right consistency)
- Once complete, add to large pan with coconut oil and cook on medium heat for about 8 to 10 mins until soft and almost browning.
- Add coconut cream and stir well. Now add the coconut aminos, miso and/or tamari until the desired flavor is reached.
- Now push cauliflower mixture to the side of the pan to simmer and add thawed shrimp. These should only take a few minutes to cook through (you can also cook them in a separate pan, but I’m keeping it simple).
- Once thoroughly cooked, combine shrimp and cauliflower mixture (or keep them separate) and then add shredded coconut just before serving.
- Salt and pepper to taste
Caren is a certified yoga teacher, fitness instructor and ADHD Coach. As the founder of The Fit Habit, she shares ADHD-friendly self-care, food & fitness inspiration, along with practical ways to foster mind + body wellness.
Laura @ Sprint 2 the Table
This sounds fantastic! I love coconut with shrimps, and the miso is a fabulous addition too!
Love all things coconut, regardless of shrimp, although they do make a great pair!
Risotto is one of those amazing dishes that melts in your mouth, although this sun rise is not too shabby either. Gorgeous view.
Thx - I am still not sick of the view, but I'm so over the torrential rains!!!
I love this GF version of risotto. Goes into my "to try" list.