Basil Grain Free Risotto
I have really turned on my head when it comes to my opinion on cauliflower, as someone who thought of cauliflower as an occasional must (I have to?) via cauliflower cheese (not even that fussed) or mixed in with some steamed veggie buffet situation, it makes me laugh that now I have to stop myself using it before someone complains! I want to use it in almost every recipe. Why? Because it can replace ANY grain- wheat in bread and pizza, rice, cous cous, quinoa and even the old potato can be replaced with cauliflower for mashing purposes and I entirely prefer it! I'm even planning a cauliflower fish finger number next. If I could crown a vegetable king of the vegetables, the humble, under-stated and under-valued cauliflower would reign supreme, I just love it and especially because it has saved me when I have needed to quit grains and heal myself, I would have gone mad without it. It makes me emotional just how grateful I am to the cauliflower, yes I know that sounds ridiculous!
1/2 large cauliflower, pulsed to smithereens!
1 pack of asparagus, 2 inches off the end removed and chopped into two inch pieces
1 cup frozen peas
1 cup mushrooms, chopped
1/3 cup pine nuts
2 salmon fillets
1 garlic clove, minced
1 tbsp avocado oil
Optional Garnish: Pine nuts and basil leaves
2 packed cups of basil
1/2- 1 cup of extra virgin olive oil
2 garlic cloves, minced and sautéd
Juice of 1/2 lemon
Optional: 1-2 tbsp xylitol or coconut sugar for when the basil has a more bitter or lack of flavour
1. Make the basil sauce by removing the leaves from their stalks and blitzing them with the oil and and garlic on the lowest speed, beginning with 1/2 cup of the oil and then adding more as it blends to ensure a smoother, sauce like consistency.
2. Heat the oil, sauté the asparagus for 3-4 minutes and then add a 1/4 cup of water, add the peas and cauliflower, cook for a further 5-8 minutes, ensuring not to lose that lovely al dente texture of the asparagus.
3. Pan fry the salmon in a little oil. When everything is cooked, stir in the basil sauce and pine nuts, combine well, place the salmon onto and serve with a basil leaf garnish.