Cauliflower “Risotto” with Fresh Basil (Grain-Free AND Dairy-Free)
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, and Sugar-Free.
I like to use just a bit of nutritional yeast, but keep the amounts moderate so that it enhances the meal without creating an overpowering fake cheesy taste.
****Make sure it is specifically called “nutritional yeast;” brewer’s (which the grocery attendants will try to hand to you) is not the same thing.
- 3 Tablespoons Pine Nuts (about 1 ounce)
- 1-1/2 Tablespoons Nutritional Yeast
- ½ Teaspoon Salt, or to taste
- 1-1/2 to 2 Tablespoons Olive Oil
- ½ Cup Minced or Diced Onion
- 3 Cups Grated Cauliflower (about ½ medium to large head – if you have a food processor, you are golden; though you can grate it by hand)
- 1 Garlic Clove, minced
- ¼ Cup Broth (chicken or vegetarian)
- 6 to 10 Fresh Basil Leaves (you can use dehydrated basil as well, it tastes fresh, but easier to find in the fall/winter)
- Fresh Ground Pepper, to taste (optional)
Combine the nuts, nutritional yeast, and salt in your spice grinder, and give it a few pulses. The nuts should grind up, and begin to clump. It is best if it stays a bit powdery and doesn’t turn into a paste, but if it does, no loss. Set aside while you cook the cauliflower.
Heat the oil in a large skillet over medium heat. Add the onion and sauté for about 3 minutes. Add the grated cauliflower and continue to sauté / stir-fry for about 4 minutes. Add the garlic and suate for 1 minute more. Add the broth, reduce the heat to medium-low, stir, cover and allow it to sit for 2 to 3 minutes. This cooks it to the perfect “al dente” consistency for us, but feel free to cook it to your desired tenderness.
Remove the lid, turn off the heat, and stir in the reserved nut mixture. It may clump a bit, but continuing to stir it in the hot pan will help it to distribute and become creamy. Stir in the basil and fresh ground pepper to taste, if using. Serve.
Makes around 2 side servings
Happy Eating Bootcampers and future Cheese-Fakers!