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Cauliflower Risotto

Written by: Vivian Teixeira
I'm a home cook that is passionate about creating nutritious meals from sustainable sources that supports a healthy lifestyle.
I like food that captures my eye and appeals to my mouth, hence "FirstPicLaterEat".
About the dish:
The Cauliflower "Risotto" is my favourite go-to recipe when I am looking for something quick to cook at home. This very light version of the classic risotto is nourishing and an absolute crowd pleaser. Most importantly it ticks all the boxes of healthy clean eating without being overcomplicated and time-consuming like the traditional risotto. It is also packed with nutritious goodness such as good fats from organic coconut oil and organic coconut cream. Plus a good source of protein from wild caught fish bought from my local fish shop. It is grain free as we use cauliflower "rice" instead of traditional arborio rice. The fresh thyme from our veggie patch makes it really fragrant as well!
I am fortunate enough to be able to find most of the ingredients for this risotto from organic sources. But if you can't find organic products, then I'm sure that your own version will taste just as amazing as mine. I believe in eating well not only to feel better but to live a long healthy and happy life. Taking the time to prepare a meal for yourself and your loved ones is a great way to practice self-care. Best of all it only takes 30 minutes to prepare it!
• 1/2 organic cauliflower 
• 100 ml of organic full cream coconut cream 
• 1 tblsp of organic coconut oil 
• 1/2 onion 
• 3 garlic cloves 
• Fresh thyme to taste 
• Salt and pepper to taste 
• 500 gram of wild caught fish 
• 2 tblsp of organic Olive oil / coconut oil/geeh/ macadamia oil 
• Salt and pepper to taste 
1 - Cut the cauliflower into small piece and pass it through a food processor until it resembles rice 
2 - Sautee the garlic and onion until golden 
3 -  Add the cauliflower rice and stir for about two minutes 
4 - Add the coconut cream to the mixture and season it to taste 
5 - Cook it for another 8 minutes approximately or until rice texture ( do not cook it for too long or it will turn to a puree) 
1 -  Pan fry it for about 5 minutes skin side down on a hot pan and finish it in the oven for about 7 minutes skin side up to create a crispy skin. 
Serve the fish skin side up on top of the cauliflower "Risotto".
The "Risotto" is gluten-free, dairy-free, paleo and low-carb.
It is suitable for vegans and vegetarians without the fish. It goes well with vegan cheese sprinkle on top or grilled smoked tofu.