Cauliflower Risotto with Saffron and Lemon - alive magazine
Cauliflower stands in for rice in this springtime-sunshiny risotto. The secret ingredient, pumpkin purée, makes this dish creamy and rich…
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Ingredients
- 1 head cauliflower, greens and core removed, roughly chopped
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 1/2 cups (350 mL) unsweetened plain almond milk or milk of choice
- 1 cup (250 mL) pumpkin purÈe
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) saffron
- 1/4 tsp (1 mL) ground black pepper
- Zest of 1/2 lemon
- 1/2 cup (125 mL) finely grated Parmesan cheese
- 1 Tbsp (15 mL) lemon juice
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