Mushroom and almond risotto
In a food processor blitz the cauliflower and garlic until very finely chopped, with the consistency of rice, set aside
In a food processor blitz the almonds until roughly chopped
Chop mushrooms and spring onions and fry on coconut oil
After 2 minutes add the almond mix and stir in, cook for further 2-3 minutes
Add in the cauliflower, garlic and cook for 2-3 minutes
Add in the coconut milk, mix fully, turn heat down and simmer for 6-7 minutes
Add salt and pepper to taste
Serve garnished with fresh spring onions, coriander and mini plum tomatoes
Serves 3
Category 1 recipe
3 spring onions (finely chopped)
2 cloves garlic
100g almonds
1 large cauliflower
250ml coconut milk
350g mushrooms
1 tsp sea salt
1/2 tsp pepper
Coriander leaf to decorate (optional)
1 tbsp. coconut oil
2 plum tomato’s
Category 2 recipe
3 spring onions (finely chopped)
2 cloves garlic
120g almonds
1 large cauliflower
250ml coconut milk
350g mushrooms
1 tsp sea salt
1/2 tsp pepper
Coriander leaf to decorate (optional)
2 tbsp. coconut oil
2 plum tomato’s
Category 3 recipe
3 spring onions (finely chopped)
2 cloves garlic
140g almonds
1 large cauliflower
250ml coconut milk
350g mushrooms
1 tsp sea salt
1/2 tsp pepper
Coriander leaf to decorate (optional)
3 tbsp. coconut oil
2 plum tomato’s
