Keto Cauliflower & Almond Rosotto

Ingredients

1 cauliflower head, broken into florets

2 tablespoons extra virgin olive oil

4 leeks, thinly sliced

3 garlic cloves, crushed

1/2 cup vegetable stock

1/4 cup unsweetened almond milk

basil pesto

handful of almonds, whole or sliced

pumpkin seeds, toasted to garnish

Directions

Grate the cauliflower until fine, resembling the texture of rice.

Heat oil in a pan over medium heat and lightly fry the leeks and garlic until translucent and fragrant.

Stir in the cauliflower, cook for another 2 minutes.

Add in the stock, almonds and almond milk and cook for a another 5 minutes until most of the liquid has evaporated but the risotto retains some texture.

Serve the risotto with a drizzle of basil pesto.

Garnish with pumpkin seeds, almonds or a few roasted cauliflower florets and serve.

Enjoy!

Keto Cauliflower & Almond Rosotto

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