Chili Garlic Cauliflower Risotto Bowls
Ingredients
Chili Garlic Cream Sauce
-
1
small
ripe avocado
-
½
cup
coconut milk or almond milk
-
2
tablespoons
chili sauce/paste or sriracha
-
2 to 3
teaspoons
minced garlic
-
1
teaspoon
red chili pepper flakes
-
1 to 2
tablespoons
honey or agave
-
½
tablespoon
fresh grated ginger or ½ teaspoon ground ginger
-
2
teaspoons
gluten free tamari or coconut aminos
-
¼
teaspoon
kosher salt
-
pinch
black pepper
-
2 to 4
tablespoons
water, coconut milk or oil (optional)
Cauliflower Rice Risotto
-
14
ounces
cauliflower florets or 1 small head cauliflower
-
1 to 2
teaspoons
olive or coconut oil
-
¼
cup
chopped yellow onion
-
1
teaspoon
minced garlic
-
2 to 3
tablespoons
diced bell pepper
-
½
cup
coconut milk
-
to taste
salt and pepper
-
to taste
lemon or lime juice
-
1
small
chili pepper, sliced (for topping)
-
¼
cup
crushed and toasted pumpkin seeds or nuts (for topping)
-
sliced
cucumber slices (for topping)
-
fresh cilantro, herbs or micro greens
optional garnish
Instructions
- Blend the avocado, coconut milk, chili sauce, garlic, and chili pepper flakes to make the dressing.
- Add honey, ginger, tamari, salt, and black pepper to the dressing and mix until smooth.
- Chop the cauliflower and pulse in a food processor until riced.
- Sauté onion and garlic in oil over medium heat until fragrant.
- Add cauliflower rice and bell pepper, cooking for a few minutes.
- Stir in coconut milk and cook until heated through, adding more milk for creaminess if desired.
- Season with salt, pepper, and lemon juice to taste.
- Serve the cauliflower risotto topped with chili peppers, basil, nuts, and cucumber.
- Drizzle the chili garlic cream sauce over each bowl and garnish as desired.
Nutrition Facts (estimated)
Servings
3-4
Calories
265
Total fat
18g
Total carbohydrates
20g
Total protein
7g
Sodium
400mg
Cholesterol
0mg
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