II am fasting three days a week throughout this month. I know it’s not for everyone, and it’s important to talk to your doctor first, but the benefits are well-researched and include improvements digestion And immune function, reduced blood pressure. When we fast, the body enters ketosis, which breaks down fats for energy. Staying in ketosis afterward helps reduce carbohydrates and increase protein, and here comes today’s low-carb, waste-free recipe.
Grain-free cauliflower and almond risotto with crunchy cauliflower leaves
The humble cauliflower has been rebranded over the past decade, as chefs and home cooks have become more innovative with our seasonal produce. The leaves are incredibly nutritious and are one of my favorite ingredients, not least because I always try to include green leaves in our main meals for the health benefits. I often steam or boil green cauliflower with any tough stems sliced thinly. They’re also delicious fried or grilled to make cauliflower chips, as I did here.
The “risotto” is prepared by first grinding the cauliflower by shaving it with a knife until the florets break up into rice-like pieces. You can also blend the flowers and create a rice-like consistency, but I find the shaving process quite therapeutic. There’s something satisfying about running a knife along the smooth edge of cauliflower. To add extra crunch to the protein, I added lots of almond flakes. To keep the texture interesting, I sauté the cauliflower quickly so it doesn’t get too mushy. Serve with more toasted almonds and crunchy cauliflower leaves, leaving nothing to waste.
serves 4
1 whole cauliflower (about 700 grams), including leaves
4 tablespoons olive oil
1 onionPeeled and cut into small cubes
2 celery stickstrimmed and cut into small cubes
200 grams of ground almonds
300 ml of vegetable brothor water
200 ml double creamOr 200ml additional broth (or water)
100 grams of grated hard cheese (grana padano, parmesan or similar), plus extra for serving
Pull off the cauliflower leaves, then trim off any thick stems and slice them thinly across the grains. Put 2 tablespoons of olive oil in a large frying pan over a medium heat, then fry the cauliflower leaves, chopped stems and 50g of almond flakes for a few minutes, until golden brown and crispy. Remove with a slotted spoon.
Using a sharp knife, trim the cauliflower florets a few millimeters at a time, so they fall off and look a little like rice. Working all the way up to the stem, then finely chop the stem and add it to the cauliflower “rice.”
Return the pan to medium heat, add the remaining two tablespoons of oil, then fry the chopped onion and celery until they become translucent. Add the remaining blanched almonds and stir for a minute until slightly toasted. Add the cauliflower and fry for three minutes, then add the broth and cream, raise the heat to high and bring to a boil. Bring to a simmer and cook, stirring, until the cauliflower has absorbed all the liquid. Add the grated cheese, season to taste and serve with crispy cauliflower leaves, almonds and additional grated cheese on the side.
