There are days when comfort food moves from the want category to that of the need category. It’s finally cooler, and after days and days of salads and grill food I was craving something a little more substantial, but obviously still good for me.
I am sort of Whole30-ish for September, and I had every intention of being all in, but part of the Whole30 is understanding your relationship with food, and September is the most productive and delicious time of year here in the Finger Lakes region. In my opinion not eating and enjoying each and every bite is nonnegotiable.
That said, this recipe is Whole30 compliant, I used a locally made organic chorizo from Engelbert Farms, you may have difficulty finding something that works for you. If you do, any good spicy complaint sausage will do the job!
This serves 2 generously as an entree, or 4 as a side dish, and comes together in less than 30 minutes. If you are eating dairy, by all means go ahead and use butter and heavy cream. I prefer the coconut cream with the rich spices, so it’s my choice for this dish.
- 3-4 ounces of Chorizo
- 4 C riced cauliflower *see note
- 1 T ghee or olive oil
- 4 cloves of garlic minced
- 1 medium sweet onion diced
- 1 red pepper diced
- 1/4 vegetable stock
- 1/4 C coconut cream *see note
- Scallions and cilantro to finish
- salt and pepper to taste
- Finely chop or crumble the chorizo and cook over medium heat until browned and cooked through. Remove to a bowl or plate. Depending upon your choice of sausage, you may or may not have rendered fat in the pan when you are finished. The chorizo I used was very lean, so I added 1 tablespoon ghee to the pan after removing the chorizo to a bowl. Should you have 1 to 1-1/2 tablespoon of fat, by all means use that instead of the ghee or oil.
- Add the onions and red pepper to the pan and cook over medium heat until softened and starting to brown. Add the garlic and continue to cook 2-3 minutes until fragrant.
- Add the riced cauliflower to the pan along with 1/4 cup stock. Increase the heat to medium high and cook until the liquid is absorbed and cauliflower is beginning to soften.
- Add the coconut cream to the pan and continue to cook over medium high heat until the cream has reduced and absorbed leaving you a creamy risotto. Salt and pepper to taste bearing in mind the spice and salt of the chorizo
- To serve divide the risotto into 2 bowls, top each with 1/2 of the chorizo, and the scallions and cilantro. To finish I love a drizzle of grassy extra virgin olive oil.
*Note* If you are using frozen cauliflower, thaw it and drain it before you begin. Most bags will be 12 ounces, so your portions will be a bit smaller. If you are using fresh cauliflower, the florets from 2 heads should give you 4 cups.
*Note* Use just the cream from unsweetened Whole30 compliant coconut milk. If you prefer to,use a nut milk, I would recommend cashew or macadamia nut for the best result.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 582 Total Fat: 43g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 83mg Sodium: 1217mg Carbohydrates: 27g Fiber: 4g Sugar: 17g Protein: 24g
If you’re eating dairy, something delicious like Manchego would be terrific grated over the top!
I hope you’ll give this dish a try soon, and if you too, please tag me on Instagram and social media with the photo so I can see your photo and share it!