Say goodbye to stodgy rice and hello to this light, flavorful twist on risotto! This vegetarian dish boasts a creamy texture and tropical coconut milk aroma, all ready in under 10 minutes. Plus, it’s packed with healthy cauliflower and topped with crispy fried shrimp for a satisfying meal.
Here’s the magic:
- Cauliflower rice: Ditch the rice and embrace riced cauliflower! It cooks quickly, offers a satisfying bite, and keeps this dish light and healthy.
- Coconut kick: Creamy coconut milk infuses the risotto with a subtle sweetness and tropical flair. Feel free to adjust the amount for your preferred intensity.
- Speedy cooking: Skip the long stirring sessions of traditional risotto. This recipe comes together in a flash, making it perfect for busy weeknights.
- Customization galore: This risotto is a blank canvas for your creativity! Add spices like curry or chili flakes, swap the shrimp for your favorite protein, or top it with a fried egg for brunch.
If you’re a fan of cauliflower, be sure to explore the delightful world of this versatile vegetable! Discover its incredible benefits as you indulge in my power bowl recipe featuring quinoa and vibrant purple cauliflower, as well as my mouthwatering cauliflower hummus infusion recipe.
Cauliflower, often underestimated, is a nutritional powerhouse. Packed with vitamins, minerals, and antioxidants, it promotes overall well-being and supports a healthy immune system. Incorporating cauliflower into your diet can enhance digestion, thanks to its fiber content, while also contributing to weight management.
So, whether you’re savoring the vibrant hues of purple cauliflower in the power bowl or dipping into the creamy goodness of cauliflower hummus, you’re not only treating your taste buds but also nourishing your body with a variety of health benefits. Embrace the cauliflower revolution and elevate your culinary experience!
Quick & Creamy Coconut Cauliflower Risotto with Fried Shrimp
Equipment
Ingredients
- 3 cups cauliflower florets riced in a food processor (see notes)
- 3 garlic cloves thinly sliced
- 2-3 tablespoons coconut oil
- 1/2 cup unsweetened coconut milk
- 1 tablespoon grated fresh ginger
- Salt and pepper to taste
- Handful of toasted salted cashews
- Fresh dill for garnish (optional)
- Optional Shrimp Topping:
- 12 raw shrimp peeled and deveined
- 1 egg beaten
- 1/2 teaspoon each salt and pepper
- 1/2 teaspoon sumac optional
- Breadcrumbs
Instructions
- Rice the cauliflower: Cut the cauliflower into small, even pieces and pulse in a food processor until rice-like (4-5 seconds). Repeat in batches for even consistency. Separate 3 cups of riced cauliflower and freeze the rest for later use.
- Sauté the aromatics: Heat coconut oil in a pan. Add garlic and ginger, and sauté for 1 minute until fragrant.
- Cook the cauliflower: Add the riced cauliflower and stir for 2 minutes.
- Simmer in coconut milk: Pour in the coconut milk and simmer until absorbed, about 2-3 minutes. Season with salt and pepper to taste.
- Top and serve: Garnish with toasted cashews and fresh dill (optional). For the shrimp topping, prepare the ingredients as listed above. Dip each shrimp in the egg mixture, then coat in breadcrumbs. Fry in hot oil until golden brown and cooked through (about 2 minutes per side). Arrange the shrimp on top of the risotto and enjoy!
Video
Notes
- Rice your cauliflower in batches: This prevents mushy results and ensures even rice-like texture.
- Adjust the coconut milk: Feel free to use more or less coconut milk to customize the creaminess.
- Get creative with toppings: Try chopped nuts, roasted vegetables, a drizzle of sriracha, or fresh herbs like parsley or chives.
- Make it vegan: Skip the shrimp and top with roasted chickpeas or tofu for a plant-based twist.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag at @marzisgarden on Instagram and hashtag it #Marzis Garden
