CAULIFLOWER RISOTTO WITH ALMONDS
Preparation time: 20-40 min
1 small broccoli
½ - 1 tsp mustard seeds
½ tsp turmeric
pinch of quality salt
pinch of pepper
almonds (for topping) - prior activation is advised
Tear the cauliflower into small florets and mix them in a food processor with multiple short rotations to make cauliflower rice.
Cut the rest of the cauliflower (stem), broccoli, and tomato into small pieces and finely grate the carrots.
Dry-fry mustard seeds in a pan. When the first seed pops, add cauliflower and broccoli pieces, carrots, and the rest of the spices. When vegetables soften a little (the smaller the pieces, the faster the meal is prepared), after approx. 6 minutes, add the tomato. Wait for 3 minutes then add the cauliflower rice and leave it to cook for another few minutes for the flavors to combine.
Sprinkle with chopped almonds and serve.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
*When using turmeric, add pepper and a little bit of good quality fat to the dishes, thereby increasing the absorption of its nutrients.