alive logo

Cauliflower Risotto with Saffron and Lemon

Serves 4.


    Cauliflower Risotto with Saffron and Lemon

    Cauliflower stands in for rice in this springtime-sunshiny risotto. The secret ingredient, pumpkin purée, makes this dish creamy and rich, while adding beta carotene (vitamin A) and fibre.


    Tip: Play around with the spices to make this recipe your own. Try dried thyme, rosemary, or sage instead of saffron.


    Cauliflower Risotto with Saffron and Lemon


    • 1 head cauliflower, greens and core removed, roughly chopped
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 1 onion, diced
    • 2 garlic cloves, minced
    • 1 1/2 cups (350 mL) unsweetened plain almond milk or milk of choice
    • 1 cup (250 mL) pumpkin purÈe
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) saffron
    • 1/4 tsp (1 mL) ground black pepper
    • Zest of 1/2 lemon
    • 1/2 cup (125 mL) finely grated Parmesan cheese
    • 1 Tbsp (15 mL) lemon juice


    Per serving:

    • calories210
    • protein10g
    • fat11g
      • saturated fat3g
      • trans fat0g
    • carbohydrates21g
      • sugars8g
      • fibre8g
    • sodium442mg



    In food processor, working in batches, pulse cauliflower until finely chopped, about the size of rice. Transfer to large bowl. Repeat with remaining cauliflower. Set aside.


    In large, high-sided skillet or large pot, heat oil over medium. Add onion and garlic. Sauteu0301 for 8 to 10 minutes, until onion begins to brown slightly. Stir in reserved cauliflower u201crice,u201d milk, pumpkin, salt, saffron, pepper, and lemon zest. Increase heat to medium-high, until mixture is bubbling; reduce heat to medium-low and continue to cook, uncovered, stirring often for 8 to 12 minutes, or until cauliflower is soft enough for your liking (you donu2019t want it mushy). Stir in Parmesan and lemon juice. Serve immediately.



    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.