Beetroot and Feta Cauli-Rice Risotto Recipe by Hazel Wallace
This risotto recipe is so simple, yet so delicious, as the cauliflower perfectly absorbs all the flavour, making it such a healthy replacement for refined, white rice.
White rice is long gone from my cupboard and although I love brown rice, it doesn’t have the same texture that a refined rice gives to risotto – but cauli-rice does. Not only does this dish taste amazing, but the beetroot gives it an incredible pink colour.
– 2 large beetroots, cooked
– 120g Quark
– 2 tbsp balsamic vinegar
– 1 cauliflower head
– 1 tbsp coconut oil
– ½ red onion, diced
– 1 garlic clove, chopped
– 80g feta cheese, crumbled
– Handful of fresh mint, finely chopped
– Salt and black pepper
1. Using a blender or food processor, blend the beetroot, quark and balsamic vinegar to form a creamy sauce.
2. Prepare the cauliflower rice by cutting the cauliflower head into 4, and then trimming out the inner core from each quarter.
3. Break the cauliflower into smaller florets. Transfer the pieces to a food processor and pulse until the cauliflower has a cous cous-like texture.
4. Melt the coconut oil in a saucepan over a medium heat. Place the onion and garlic in the pan and fry gently for 5 minutes.
5. Add the cauliflower rice to the pan and stir well. Season with salt and pepper to taste.
6. Stir in the beetroot sauce. Cook for 5–10 minutes until the temperature is warm right through.
7. Serve up on 2 plates and sprinkle with crumbled feta and mint.
THE FOOD MEDIC: RECIPES AND FITNESS FOR A HEALTHIER, HAPPIER YOU by Dr Hazel Wallace is available now (Yellow Kite, £20)