Join now!

Cauliflower Risotto With Kale And Pine nuts

Grain free alternative to risotto with hidden protein chia punch and iron packed kale.

Time
20 minutes
Serves
4
Calories
281

Ingredients

  • 1 kg cauliflower
  • 100g leeks, chopped
  • 3 cloves garlic, crushed
  • 200g kale, roughly chopped
  • 3-4 cup chicken stock
  • 50g chia seeds
  • 150g greek natural yogurt
  • 20g pine nuts, toasted
  • 20g parmesan, grated

Method

  1. Place cauliflower in a food processor and pulse until it resembles rice.
  2. Take it out and process the kale also until it is in pieces about the same size.
  3. Heat a non-stick pan over medium heat and add oil, leek, garlic and cook for 4-5 minutes until leek has softened.
  4. Add kale and cauliflower to the pan and cook, stirring frequently for about 3 minutes then add the chia seeds.
  5. Add stock half a cup at a time, Keep adding stock once the previous half a cup has almost evaporated.
  6. Stir the parmesan and yogurt through and sprinkle pine nuts on top.