Christine Smith of Go More Raw shares this wonderful RAW recipe for Cauliflower Risotto.
1 small cauliflower or ½ a large one
½ a small onion or one spring onion
1/8 – ¼ cup chopped sun-dried tomatoes
1– 2 tbsp olive oil
Juice of ½ lemon or lime
1 tsp cumin or more if you like it
1/4 tsp dried coriander of few sprigs of fresh
1 tsp Himalayan or Celtic salt
¼ tsp fresh black pepper or to taste
1 clove of garlic or shake of powder
½ cup chopped Brazil nuts, almonds, pumpkin seeds – use what you have
Grind cauliflower, onion and sun-dried tomatoes in food processor until cauliflower resembles rice grains. Add oil, juice, seasonings and chopped nuts. Whizz till just mixed. Check for flavour and adjust if necessary. Remove blade and gently mix in chopped avocado and tomato. Turn out onto large plate, and serve.
CHRISTINE’S NOTES & TIPS
- For Christmas – surround with baby spinach leaves, neatly overlapping and sprinkle red fruit over greens. Pomegranate seeds, cherries or raspberries.
- Experiment with other flavours such as mushroom or curry.
- Could also wrap in nori or lettuce leaves for something different, in which case you would chop the avocado and tomato very small.
Copyright Christine Smith