In the evolving landscape of modern cuisine, the humble cauliflower has undergone a remarkable transformation, emerging as a versatile star in kitchens across the UK. Chef Tom Hunt presents a creative twist on traditional risotto with his grain-free cauliflower and almond "risotto," a dish designed to cater to health-conscious individuals seeking to cut down on carbohydrates while embracing sustainable cooking practices.
The Health and Sustainability Benefits
Tom Hunt, known for his advocacy of zero-waste cooking, highlights the nutritional prowess of cauliflower, particularly its often-overlooked leaves. "The leaves are incredibly nutritious and one of my favourite ingredients," he notes, emphasising their role in adding leafy greens to main meals for enhanced health benefits. This recipe aligns with trends like intermittent fasting, where reducing carbs and increasing protein can help maintain ketosis, a state where the body burns fat for energy, though Hunt advises consulting a doctor before starting any fasting regimen.
Preparing the Cauliflower Base
The process begins by transforming the cauliflower into a rice-like consistency. Hunt prefers shaving the florets with a knife, describing it as a therapeutic activity that yields satisfying results. Alternatively, a pulse-blend method can be used for convenience. To add texture and protein, flaked almonds are incorporated, providing a delightful crunch that contrasts with the creamy base.
Cooking Techniques for Maximum Flavour
To ensure the dish remains engaging, Hunt recommends a quick fry of the cauliflower to prevent it from becoming too soft. The recipe makes use of every part of the vegetable, including frying the leaves and stems to create crisp toppings, thereby adhering to zero-waste principles. This approach not only reduces food waste but also enhances the dish's visual appeal and nutritional profile.
Recipe: Cauliflower and Almond "Risotto"
Serves 4
- 1 whole cauliflower (about 700g), including leaves
- 4 tbsp olive oil
- 1 onion, peeled and finely diced
- 2 celery sticks, trimmed and finely diced
- 200g flaked almonds
- 300ml vegetable stock, or water
- 200ml double cream, or 200ml extra stock (or water)
- 100g grated hard cheese (grana padano, parmesan or similar), plus extra to serve
Step-by-Step Instructions
- Pull the leaves off the cauliflower, then cut off any thick stems and finely slice them across the grain.
- Heat two tablespoons of olive oil in a large frying pan over medium heat. Fry the cauliflower leaves, sliced stems, and 50g flaked almonds until crisp and golden brown. Remove with a slotted spoon and set aside.
- Using a sharp knife, shave the cauliflower florets into rice-like pieces. Finely chop the stalk and add it to the "rice."
- Return the pan to medium heat, add the remaining oil, and sauté the onion and celery until translucent. Stir in the remaining flaked almonds and toast lightly for a minute.
- Add the cauliflower rice, stir-fry for three minutes, then pour in the stock and cream. Bring to a boil, then reduce to a simmer, stirring until the liquid is absorbed.
- Mix in the grated cheese, season to taste, and serve topped with the crisp cauliflower leaves and almonds, with extra cheese on the side.
This recipe exemplifies how innovative cooking can turn seasonal produce into delicious, health-focused meals, making it a perfect addition to winter menus or for those exploring low-carb diets.
