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

basil pesto

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.


Keto Cauliflower & Almond Rosotto

Leave a Reply

Your email address will not be published. Required fields are marked *