This creamy grain-free dish contains flaked almonds for extra crunch and protein – perfect if you’re cutting down on carbs
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’m fasting for three days a week for the whole of this month. It’s not for everyone, I know, and it’s important to talk to your doctor first, but the benefits are well researched and include improved digestion and immune function, and lowered blood pressure. When we fast, the body goes into ketosis, which breaks down fat for energy, and to stay in ketosis afterwards it helps to reduce carbs and increase protein, which is where today’s low-carb, zero-waste recipe comes in.
The humble cauliflower has had a rebrand over the past decade, as chefs and home cooks get more inventive with our seasonal produce. The leaves are incredibly nutritious and one of my favourite ingredients, not least because I always try to include a leafy green in our main meals for the health benefits. I’ll often steam or boil cauliflower greens along with any tough stems finely sliced. They’re also delicious fried or roasted to make cauli chips, as I’ve done here.
The “risotto” is made by ricing the cauliflower first by shaving it with a knife so the florets crumble into rice-like pieces. You can also pulse-blend the florets and stem into a rice-like consistency, but I find the process of shaving quite therapeutic. There’s something satisfying about gliding a knife over the soft edge of the cauliflower. To add crunch and extra protein, I’ve added lots of flaked almonds. To keep the texture interesting, I fry the cauliflower quickly so it doesn’t get too soft. Serve topped with more toasted almonds and the crisp cauliflower leaves, leaving nothing to waste.
