Quick Cauliflower "Risotto" with Asparagus + Cilantro-Basil Hemp Seed Pesto.
But this dish is basically spring in a bowl. Or on a plate or whichever way you choose to plate this sort of risotto-like meal.
Foto: Half Baked Harvest
Ingredients
- 1/4 cup olive oil
- 1/2 small onion (finely chopped)
- 1 large or 2 small heads cauliflower (finely grated*)
- 2 cloves garlic (minced or grated)
- 1/3 cup white wine
- 1 inch small bunch asparagus (cut into 1-2 sticks)
- 1/2 cup veggie or chicken broth + more if needed
- zest of 1 lemon
- 1/2 cup full-fat canned coconut milk (or cream)
- 1/2 -3/4 cup parmesan cheese (use nutritional yeast for vegan eaters)
- 2 tablespoons fresh parsley (chopped)
- 1 cup fresh cilantro (finely chopped)
- 3/4 cup fresh basil (finely chopped)
- 1/2 cup raw hemp seeds
- 1/3 cup olive oil + more for drizzling (or use truffle oil for drizzling!)
- 1 tablespoon fresh lemon juice
- 1 clove garlic (minced or grated (optional))
- 1/3 cup parmesan cheese (or nutritional yeast, optional)
- crushed red pepper (to taste)
- salt and pepper (to taste)
Steps
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In a bowl, combine the cilantro, basil, hemp seeds, olive oil, lemon juice, garlic (if using), parmesan cheese (if using), crushed red pepper and a pinch of both salt and pepper. Taste and adjust the seasonings as needed. Add water to thin the pesto if desired.
-
Heat a large, high sided skillet over medium heat and add 2 tablespoons olive oil. Add the onion, season with salt and pepper, and cook until caramelized, about 8 minutes. Then add the cauliflower and the garlic, and season with salt and pepper. Cook for 2 more minutes. Deglaze the pan with white wine and cook, stirring constantly, until the liquid is almost evaporated. Stir in the asparagus. Slowly pour in the veggie broth and coconut milk and bring to a simmer. Cook until the cauliflower and asparagus are tender and "risotto" is nice and creamy, about 6 to 8 minutes. Remove from heat, then add the lemon zest, parmesan, parsley and a drizzle of olive oil (or truffle oil!! MMM!).
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Divide the risotto among bowls or plates. Top with pesto and a drizzle of truffle oil if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (5% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 0.25 cup | - | - |
| onion | 0.5 small | - | - |
| or 2 small heads cauliflower | 1 large | - | - |
| garlic | 2 cloves | - | - |
| white wine | 0.3333333333333333 cup | - | - |
| inch small bunch asparagus | 1 | - | - |
| veggie or chicken broth + more if needed | 0.5 cup | - | - |
| zest of 1 lemon | 1 l | - | - |
| full-fat canned coconut milk | 0.5 cup | - | - |
| -3/4 cup parmesan cheese | 0.5 | - | - |
| fresh parsley | 2 tablespoons | - | - |
| fresh cilantro | 1 cup | - | - |
| fresh basil | 0.75 cup | - | - |
| raw hemp seeds | 0.5 cup | $3.75/kg | $0.44 |
| olive oil + more for drizzling | 0.3333333333333333 cup | - | - |
| fresh lemon juice | 1 tablespoon | - | - |
| garlic | 1 clove | - | - |
| parmesan cheese | 0.3333333333333333 cup | - | - |
| crushed red pepper | - | - | - |
| salt and pepper | - | - | - |
*Estimated market prices, may vary by region
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