Cauliflower ‘Risotto’ with Cashew ‘Cream’ by Foodie’s Markets Chef Laura Brennan

Name: Cauliflower ‘Risotto’ with Cashew ‘Cream’ by Foodie’s Markets Chef Laura Brennan
Ingredients: 10 to 12 ounces unsalted cashews, raw or toasted (recipe will make extra, which keeps under refrigeration for a few days); 1 head cauliflower, approximately 2 ½ pounds (as purchased weight -“AP”); ½ Vidalia or white onion, approximately 4-5 ounces, peeled weight (edible portion- “EP”), plus extra for optional vegetable stock; 3 cloves garlic, peeled and finely minced or mashed; Optional: ½ stalk celery, roughly chopped; 3-4 tablespoons olive or vegetable oil or unsalted butter…or any combination/mix of these cooking fats; 2-3 cups hot water or vegetable stock (see below for recipe to make a quick vegetable stock) **; Kosher salt, (to taste -“T.T.”); Fresh ground pepper (white pepper instead of black is a nice touch…. if you have it); 4 ounces gouda cheese, grated; ½ fresh lemon; ½ pound medium asparagus spears; ¼ pound sugar snap peas; 2 tablespoons minced chives

foodiesmarkets.com

Cauliflower processed into small pieces to resemble rice kernels is very popular on modern menus and in food articles. The cauliflower is slow cooked in liquid on the stove-top, as is risotto, but...

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Ingredients

10 to 12 ounces unsalted cashews, raw or toasted (recipe will make extra, which keeps under refrigeration for a few days)
1 head cauliflower, approximately 2 ½ pounds (as purchased weight -“AP”)
½ Vidalia or white onion, approximately 4-5 ounces, peeled weight (edible portion- “EP”), plus extra for optional vegetable stock
3 cloves garlic, peeled and finely minced or mashed
Optional: ½ stalk celery, roughly chopped
3-4 tablespoons olive or vegetable oil or unsalted butter…or any combination/mix of these cooking fats
2-3 cups hot water or vegetable stock (see below for recipe to make a quick vegetable stock) **
Kosher salt, (to taste -“T.T.”)
Fresh ground pepper (white pepper instead of black is a nice touch…. if you have it)
4 ounces gouda cheese, grated
½ fresh lemon
½ pound medium asparagus spears
¼ pound sugar snap peas
2 tablespoons minced chives