risotto - Cauliflower risotto

By tinathorn

Ingredients

• 2 tbs ground almonds/cashews/pinenuts
• 1 heaped tbs nutritional yeast
• 1/4 tsp salt (or to taste)
• 1 tbs cococnut oil/olive oil
• 1/2 sliced leek
• 2 cups grated cauliflower
• 1 crushed garlic clove
• 1/2 cup vegetable stock
• 1/2 cup peas (I used frozen)
• Small handful fresh rosemary

Details

Adapted from includingcake.com

Preparation

Step 1

Process the nuts, nutritional yeast and salt together until very fine and on the verge of beginning to paste. Set aside.
Sauté the leek for 5 mins, add the grated cauliflower and sauté for a further 3 minutes. Add the garlic and rosemary and sauté for a further minute.
Add the stock and the peas and simmer whilst stirring for 5 minutes (reduce by 1 minute if not using frozen peas).
Remove from the heat and stir through the nutritional yeast mixture until creamy. Serve immediately.