These Chili Garlic Cauliflower "Risotto" Bowls are an easy Paleo/Vegan dish to satisfy that comfort food craving! A healthy comfort food recipe with a spicy sauce.
Ingredients
- 1 avocado
- 2 -3 tsp minced garlic
- ½ c coconut milk or almond milk
- 1/2 tbsp fresh grated ginger or 1/2 tsp ground
- red chili pepper flakes (1 tsp)
- 1- 2 tbsp chili sauce or paste (or sriacha). The more the spicier
- pinch of pepper (to taste)
- ¼ tsp sea salt salt
- 2 tsp gluten free Tamari or gluten free Worcestershire Sauce for more umami Taste (use coconut aminos is whole30)
- 1 -2 tbsp honey or agave (see notes if whole30). Adjust
- Optional 2 tbsp water or oil to thin out dressing
- 14 oz or 1 small head cauliflower
- 1/4 c yellow onion (chopped)
- 1 tsp minced garlic
- 1-2 tsp olive or coconut oil
- 1/2 c coconut milk
- 2-3 tbsp diced red bell peppers
- 1 small green or banana pepper slices
- 1 bunch basil or thai basil- chopped
- cucumber slices for topping
- 1/4 cup Crushed toasted or roasted nuts (I use crushed roasted salted almonds or cashews)
- lemon or lime juice
- Salt/pepper to taste
- Optional cilantro/coriander for garnish or additional herbs/micro greens
Chili Garlic Cream Sauce
For the Cauliflower Risotto
Instructions
- First make the dressing.
- Simply blend the chili sauce, avocado, pepper, garlic, and, coconut milk. Once blended add in your spices tamari or worcestershire, honey/agave, and ginger. You can thin our the avocado chili sauce by adding in 2-4 tbsp of water or coconut milk, and a little oil.
- Mix until texture is thinner. If you want it sweeter add in more honey or agave.
- Chop leaves and stems off cauliflower. Place all or half at a time in food processor. Pulse until “riced”.
- Remove and set aside in bowl.
- Chop onion and peppers.
- In a small pan, heat garlic, oil, and onion.
- Saute until fragrant. 1-2 minutes.
- Add in cauliflower risotto rice and red peppers. Cook on medium for 2-3 minutes.
- Add in 1/2 c almond or coconut milk. If you want a creamier salad, add in 2-3 tablespoons more non dairy milk or coconut cream.
- Cook on medium, coating cauliflower rice risotto.
- Add salt/pepper and dash of lemon juice
- Remove from heat. Place riced cauliflower risotto in large bowl.
- Top with sliced green/banana peppers, chopped basil, crushed nuts, slice cucumber.
- Drizzle chili garlic cream sauce over each bowl when serving. there should be extra sauce for other uses. This dish is great as a side or top with protein of choice - tofu, grilled shrimp, chicken, meatballs, or even egg! I love adding in extra greens on top to garnish too!
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