Wild Recipe: Turmeric Cauliflower Risotto (AIP, Paleo & Whole30)

Serves: 3-4 servings

Cook time: 20 minutes

Ingredients

• 1 head cauliflower, riced (in a food processor, or 12-16 oz pre-riced)
• 2 kale leaves, chopped and destemmed
• ½ cup white mushrooms, sliced
• ½ yellow onion, diced
• 2 cloves garlic, minced
• ½ cup beef bone broth or stock
• 2 tsp Wild Turmeric Powder*
• 1 tsp sea salt
• ½ tsp pepper (omit for AIP)
• 1 tbsp fresh parsley, chopped
• 1 tbsp coconut oil

Instructions

1. Melt the coconut oil in a deep skillet on medium heat.
2. Add the yellow onion and saute until soft and transparent.
3. Stir in the garlic and cook for 1-2 minutes.
4. Add in the mushrooms and kale and saute for 3-4 minutes or until soft.
5. Pour in the broth, and cauliflower rice and season with salt, pepper, and turmeric. Stir to ensure they’re evenly combined.
6. Reduce heat to medium-low and allow to simmer for 8-10 minutes or until the broth is mostly absorbed by the cauliflower.
7. Remove from heat and place in a serving bowl. Top with fresh parsley and extra salt to taste if desired.
8. Serve warm and enjoy!