1 cauliflower, broken into florets
1 tbsp bouillon stock powder
2 cups boiling water
1/2 red onion, diced
2 cloves garlic, grated
2 tbsp sunflower oil
¼ tsp ground coriander
¼ tsp za’atar
4 tbsp polenta
1 cup water
1 cup white or green broccoli
1 heaping tbsp nutritional yeast
⅛ pumpkin seeds
⅛ wild salad leaves, to garnish (optional)
For the pesto:
½ cup watercress
2 tbsp olive oil
¼ tsp Himalayan pink salt
½ clove garlic, grated
1. In a food processor blitz the cauliflower florets until it looks like a bit like rice. If you don’t have a processor, just chop the florets as finely as you can.
2. In a jug, add the stock powder to the measured boiling water.
3. In a medium pan, sauté the onion and garlic in 1 tablespoon of sunflower oil, followed the coriander and zatar just for a minute. Next, add the cauliflower ‘rice’ and carry on cooking for a minute until all the spices coat the ‘rice’. Then, pour in all the stock and leave to simmer for 10 minutes.
4. Meanwhile, make the pesto. Put the watercress, olive oil, salt and garlic in a blender and whizz together.
5. Once the 10 minutes is up, add the polenta and water and leave to cook for a further 7 minutes.
6. Meanwhile, sauté the broccoli in the remaining sunflower oil with the remaining grated garlic for 2–3 minutes until soft and then set aside.
7. Once the risotto is finished, quickly stir in the pesto and nutritional yeast until completely mixed.
8. To serve, divide the risotto between four bowls, lay the broccoli over the top and sprinkle each with pumpkin seeds and add a little wild salad on the top, if using, for a beautiful garnish.
Natasha Corrett provides Fridge Fill Detox Cleanses at http://honestlyhealthyfood.com/