Cauliflower Risotto alla Milanese (Italy)

• 1 cauliflower head 
• 2 big spoonfuls of organic coconut cream
• 2 pinches of saffron (this is for that gorgeous golden colour)
• 2 cups broth (veggie/chicken - stock cube or pre-made) 
• 1 shallot, finely chopped 
• 1 tbsp of white vinegar (or you can sub for 1/4 cup white wine)
• 1 handful oyster mushrooms (optional) 
• 2 small garlic cloves minced (optional) 
• Salt for seasoning 
• Coconut oil for cooking 

Steps 

Break your cauliflower head into small pieces that can be tossed into food processor. Note: this gets messy so try putting cauliflower in a large plastic bag as you separate pieces - this will catch all the mini crumbs.

Place pieces in food processor and blend until a grainy rice texture emerges (see below.) You will likely need to do these in batches depending on size of your processor. Set aside when finished. 

Next, prepare your broth in a small saucepan - whether it needs warmed up, dissolved, etc. Once ready, add saffron and keep pot simmering - this will allow the color to come out into the broth; you want a deep golden. 

Meanwhile, warm coconut oil in a large skillet over medium heat. Add chopped shallot and garlic, cooking until shallot turns translucent. Next, pour in your cauliflower "rice" and white wine vinegar (or wine.) until cauliflower begins to soften - about 5 minutes.

Stir in saffron broth and coconut cream. Continue to cook for an extra 5 minutes - allowing the cauliflower to soak up the broth and change colour. Take skillet off of burner to cool. 

Finally, if you have oyster mushrooms, cook them in a small skillet with coconut oil until golden. Use these to garnish the risotto and add some texture + flavour. Chopped cilantro also adds some colour to the dish. See if it looks anything like boring old cauliflower now!