I’m back! Did you miss me?! I doubt anyone actually noticed I was away, it was only 2 days off blogging after all, but having got into the habit of posting every day it felt strange not to publish a post for a couple of days…
Most vegans, myself included, go vegetarian for a time before moving to vegan, and in that period, whenever I ate out, the typical restaurant menu offering was risotto (usually “wild mushroom” ! ).
This unfortunately wasn’t to my liking, not just because I would have liked to see a bit more creativity, but what came out of the kitchen was always a plate full of stodge. Pretty much just rice, lots of cream and butter and maybe the odd piece of vegetable if you were lucky. Too rich for my tastes and not heavy enough on the veg!
Maybe I shouldn’t complain, at least there was something vegetarian available, not usually the case with vegan meals….
I’m not against rice in any way and have made pleasant enough vegan risottos at home using it in the past, but wanted to try something a little different this time.
If you’ve been reading a while you may remember my Cauliflower Fried Rice with Grilled Asian Tofu, a dish I really enjoyed. So along the same lines, I decided on cauliflower as the rice component in my risotto!
I used a white bean purée to give the dish some creaminess and studded it with rich sun-dried tomatoes and sautéed leeks for a good punch of flavour.
I loved that this dish was substantial but not heavy and think it would be a great base for all sorts of flavour combinations. A Spanish paella with tomatoes, brightly coloured peppers and olives would be scrummy I’m sure, or how about adding chunks of sweet potato and spinach? You could also add some nutritional yeast for cheesiness.
Oh, and there’s none of that standing over the stove and stirring endlessly that traditional risotto involves here.
Ingredients
- 1/2 Medium head of cauliflower (to yield approx 3 C when chopped fine)
- 1/2 Tbsp Olive oil + 1 tsp (divided)
- 1/2 Onion, thinly sliced
- 2 Cloves of garlic, minced
- 3/4 tsp Dried thyme or a few sprigs fresh thyme
- 1-1/2 C/1 Can Cooked white beans
- 1 C Vegetable broth
- 1 Large leek, trimmed and sliced into half-moons
- 1/3 C Chopped sun-dried tomatoes (soft or rehydrated)
- 2 Tbsp Pine nuts, toasted
- Salt & Pepper
- Squeeze of lemon (optional)
Instructions
- Place the cauliflower florets in a food processor and pulse until you get a coarse “rice” like texture. Be careful not to over-process as you want some texture.
- Heat 1/2 Tbsp olive oil in a medium-size pan and sauté onion for a few minutes, until soft. Add garlic and thyme and continue to cook for a minute, stirring. Add half the white beans and the vegetable broth. Cover and simmer for 5 minutes. Blend this mixture using an immersion blender until a smooth purée.
- Meanwhile, in another pan, sauté leeks for 10 minutes in remaining oil with a pinch of salt, for 10 minutes, or until soft.
- Add the leeks, sun-dried tomatoes, remaining white beans and cauliflower rice to the white bean purée, season well with salt and pepper and stir. Cover and let simmer for 5 minutes until everything is warmed through. Add a squeeze of lemon if you like.
- Divide between 2 bowls, top with a few grinds of black pepper and toasted pine nuts.
What’s your experience of the typical veg meal on the menu?
Are you a risotto fan?
If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere! I’m on Facebook, Pinterest,Instagram (@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.
It looks delicious! I think I will pin this for later, lovely recipe!
Thanks and for pinning too! Hope you get to make it.
I had noticed your absence, but we were prepped for it as your vegan mofo came to an end.
Risotto is my staple and I never tire of it. My way is to simmer on low heat for fifteen minutes - then turn heat off and leave to stand for a further fifteen. No stirring involved and never too sloppy (tho some might argue that is the essence of risotto).
Struggle badly with eating out. Pizza Express giardiniera (hold the cheese) is divine tho hardly foodie fare. But I think I have drawn a complete blank on their desserts.
Might just have to try your technique! I haven’t been to Pizza Express for ages but I’ve also had the giardiniera without the cheese and pesto in the past. Who needs cheese?! Vegan desserts, barring sorbet, seem to be non-existent in restaurants that aren’t veg exclusive
I have been disappearing, too that week, and wasn’t into blogging or updating Instagram. A stranger’s suicide has affected me deeply. A woman had committed suicide at the train station around the same time I was there, she jumped off and ended her life. I thought about it and even my own life (is my life not perfect). And also I got a massive mosquito bite on my lips last night and it looked like I had botox (I mean, juicy and puffy lips). I can’t believe there are mosquitoes here… I didn’t expect them to be around
RISOTTO is one of my favorite restaurant dishes to order… whenever I see vegan risotto (or mac n cheese) on a menu, I would order it right away! I love the way you used the cauliflower & white bean puree instead of just rice and I would love a Spanish-paella version of this! Muy muy delicioso!
That sounds so horrible- Both the train station situation and the mosquito. Hope you’re feeling better today. Sending hugs your way
Sí! Necesito probar este plato en forma de una paella!
What a lovely idea! Cauliflower rice and a creamy bean sauce. Sounds delicious!
Thanks Heather. A lot more nutritious, quicker and tastier than regular risotto in my opinion!
This looks and sounds perfect! I’m definitely going to grab some cauliflower from the store tomorrow so I can give this a try. Your use of beans is brilliant
Do it! Let me know if you give it a whirl.
Lovely idea - definitely a keeper to try later.
Thanks Sophia. I really enjoyed it and it’s definitely going to be fun to play around with different flavour combinations.
I wondered if you would take a long break at the end of the alphabet! Glad you didn’t. Risottos aren’t a terrible dish but it gets my hackles up when they are one of the few things on the menu I can eat (as a vegetarian) - too many times - ! much prefer to make my own - and I love this version - lots of veg with some creamy veg protein is just right for me
I couldn’t stay away for long!
Homemade is definitely better when it comes to risotto. I really don’t like restaurant versions! In fact these days I’m virtually always disappointed with my meal in a non-veg exclusive eatery, except when it comes to Asian/Ethnic food with traditional veg dishes.
You only took 2 days off? I feel like such a lazy blogger 😉 Although I do plan on posting today and getting back into it. The first time I had risotto was after I went vegan, I’ve only ever had the mushroom variety, which is great but experimenting with flavours is fun! This version sounds super yummy! I love sundried tomatoes in pretty much everything!
Don’t feel lazy. I just missed blogging already so couldn’t stay away!
I’m a huge sundried tom fan. I’d eat them in everything if they weren’t so expensive. It was amazing making my own slow-roasted tomatoes over the summer with the bounty from the garden.
i love it when cauliflower gets made into fun dishes!:) i havent made risotto in so long , i think i have forgotten how it should be:)
I know, right?! Cauliflower is so versatile. It used to be near the bottom of the list of vegetables I regularly ate, now it’s near the top!
I love risotto. But I usually let P make it because I am to lazy. I have to show him your recipe!
It’s just too much effort isn’t it?! I much prefer this lightened up version anyway.
Wow! Looks so delicious!! Glad I found your blog… feel free to check mine out @ http://hellohealthyeating.com
I agree with your comments re disappointment with lack of creativity with vegan restaurant meals, and also never choose risotto for my meal, and don’t even cook it at home.
I tried this dish tonight, hoping that it would be tasty, but not really quite sure. My partner and I both loved it. Thanks so much for sharing a dish that is different, tasty, and healthy. I may add some sauteed mushrooms next time. A winner for us.
That’s great to hear Pat! Thanks so much for letting me know. I love mushrooms with sun-dries tomatoes and might have to add some in myself next time
I just made and ate this simple and wonderful dish. Last night I discovered this blog by making the tempeh picadillo and am happy to say this was 2 for 2. This dish packs so much subtle flavor. I topped with cashew parmason (hate pine nuts) and Red pepper flakes. It’s Going into the normal rotation for sure! Thank you!
Hooray! I haven’t made this one in ages but loved it at the time. The cashew parmesan sounds a great topper.