Serves: 4-5 hungry tummies
Melbourne seems to only have two seasons – summer and winter, or a mixture of the two in the same day. With winter definitely approaching Australia now, my body craves some wholesome, cooked foods. Now is when I ,and everyone around me, seems to spend their time in thick socks and coats, hibernating under the doona on the weekends and watching lots of netflix.
This cauliflower risotto dish has won points in a household that doesn’t like cauliflower, because it’s still creamy and thick like traditional rice risotto and has a great texture. Cauliflower is also low GI, high in fibre (great prebiotic for your gut!) and a good source of vitamin C, K and folate.
2 tablespoons olive oil, for frying
Mushrooms – any variety and any quantity. (I often use field, button, shiitake or oyster mushrooms – around 2 cups, chopped)
1 brown onion
2 garlic cloves, or two teaspoons organic crushed garlic paste
1 whole cauliflower, chopped and roughly riced
2 spring onion stems
Handful snowpeas – again, use as many or as few as you would like.
2 teaspoon turmeric
1 cup vegetable stock (1 stock cube to 1 cup boiling water)
2 tablespoons nutritional yeast
Salt, pepper and mixed herbs to taste
Optional: 1 tablespoon butter/vegan butter stirred through just before serving
+Whatever other seasonal vegetables your heart desires
Heat oil in a large frypan (or wok). Once hot, add your mushrooms, onion and garlic. Cook until onion is translucent and garlic and mushrooms are soft and fragrant.
Add vegetable stock and the remainder of your ingredients. (Note: if you’re adding other veggies to this, you may want to cook them for 5 minutes before adding cauliflower and snowpeas). Cook for about 5-10minutes on a medium heat, until the cauliflower has softened and the liquid has evaporated. Be careful not to overcook your cauliflower, otherwise it will become mushy.