I made this a few days ago in about half an hour and in one pot. Therefore this recipe may be my new kitchen god. It’s creamy, satisfying AND vegan, plus it works well as both a main or a side dish. Aaaaaand the leftovers are great for lunch. If you don’t eat it for breakfast, that is.
bell pepper, diced
head of cauliflower, riced in a food processor or grated
stock of your choice
1 3/4 cups
pumpkin puree (1 can)
coconut milk (full fat works best)
black pepper, to taste (1/4 - 1/2 tsp)
Fresh sage and nutmeg to taste
Preferred oil to saute
In This Recipe
Roughly chop the cauliflower and either pulse in food processor or grate until rice-sized. Set aside.
In a large pan, saute your diced onion and pepper in a little oil until softened.
Add the cauliflower, sage, seasonings, tomato paste and stock to the pan and simmer covered for 10 minutes.
Uncover the pan and cook off any remaining liquid.
Add the pumpkin and coconut milk, simmer covered for 5 minutes.
Uncover and thicken to risotto-like creaminess, 5 - 10 minutes.