Now that I'm completely grain-free, it requires a bit more experimentation and creativeness. I heard about making "rice" out of cauliflower, and using that as a replacement to make modified rice dishes. I finally gave it a whirl last weekend.
Inspired by my new cauliflower rice, I tried to find a risotto recipe that could work with AIP ingredients. I found a few cauliflower risotto dishes, but many had forbidden ingredients. I decided to experiment with a new twist on a pumpkin risotto recipe:
Cauliflower Rice Pumpkin Risotto
- 1 Tbsp coconut oil
- 1 medium onion, diced
- 1 head of cauliflower, riced in a food processor
- 1/2 cup stock (veggie stock or bone stock)
- 2 tsp ume plum vinegar
- 2 tsp garlic powder
- 1 tsp ground mace
- 1/2 tsp black pepper (omit for AIP diet)
- Himalayan salt to taste
- 1 3/4 cup pumpkin puree (you could also use butternut squash puree)
- 2/3 cup coconut milk (I recommend the Natural Value brand, as it does not have any additives)
- Roughly chop one head of cauliflower and pulse in a food process until rice-sized. This will probably require two batches in a large food processor. Don't over process the cauliflower. There will be a few larger-sized pieces remaining.
- Cook the onion in the coconut oil in a large pan until soft and translucent.
- Add the cauliflower, stock, vinegar, garlic, pepper, salt and mace to the pan and simmer for 10 minutes, until most of liquid is cooked off.
- Add the pumpkin puree and coconut milk and simmer for 5 more minutes, until it is thickened.
- Serve and enjoy!