Cauliflower and saffron risotto

Recipe inspired by the original by Ingrid DeHart

Serves 4

1 1/4 cups vegetable broth (

+o- 1/2 teaspoon saffron

1 medium head cauliflower (about 5 cups)

1 tablespoon coconut oil

1 sprig of leek, chopped (both the green and white parts)

3 cloves of minced garlic

1/2 teaspoon Himalayan salt

3/4 cup fresh peas

1/4 cup flat-leaf parsley, chopped

Fresh pepper to taste

2 tablespoons olive oil (optional)

Preparation

1. Heat 1 1/4 cups vegetable broth in a pot. Turn off heat. Add saffron and let sit for 30 minutes.

2. Chop the cauliflower into small pieces. Place the cauliflower in the food processor. Using the PULSE or MANUAL button, pulse for 3 seconds 4 or 5 times to achieve a rice-like texture in the cauliflower.

3. Heat 1 tablespoon of coconut oil in a pot over medium-low heat. Add the garlic and leek and let it soften for a few minutes.

4. Add the cauliflower, salt and 1 cup of the vegetable broth. Allow to simmer over medium-low heat for 15-20 minutes. Add more broth if the mixture starts to dry out.

5. Wash the peas and drain. Add the peas and any remaining broth, and cook for about 3 minutes or until the peas are warmed through.

6. Add parsley and a little fresh pepper. Stir, taste and measure for salt.

7. Serve in deep bowls and drizzle with olive oil, if desired.