The only thing that I had in mind before starting to cook was turmeric cauliflower rice. However, I had a quick look around in the kitchen and found some leftover veggies that I decided to add and voila, I ended up with this amazing plate that (kind of) looks like risotto, just that there’s no rice in it… 😛
For 2 people as main course or for 4 if served as a side dish.
Takes about 30 minutes to make from scratch to the table.
- 1 leek (chopped)
- 1 onion (chopped)
- 300 grams of mushrooms (chopped)
- 2 Celery stalks (optional) (chopped)
- 1 cup of (vegetable) broth (Aprox)
- 1 small cauliflower head (grated)
- Spices (I used turmeric, curry, ginger and salt)
- Fresh coriander
- Fresh grated ginger
Put the leek and onion to sauté in a skillet. I normally add some coconut oil but that’s optional. When they start to get tender add the mushrooms, celery and a part of the broth. Let it cook under a cover until the broth almost gets soaked up, and then add the grated cauliflower, the spices and the rest of the broth. Cover for some more minutes before adding the coriander, ginger and dates. Leave for another 2-3 minutes before serving.