Keto Cauliflower & Almond Rosotto
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
handful of almonds, whole or sliced
pumpkin seeds, toasted to garnish
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.