Creamy Cauliflower Risotto with White Wine, Scallops & Sausage
This delicious and creamy cauliflower risotto is grain-free, can be made Paleo, Whole 30, Keto and is incredibly delicious!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Calories 552 kcal
- 400 grams Argentinian Frozen Scallops, about 70 small scallops *look for the MSC Certified Logo beside the ingredients
- 2 large sausages spicy, organic
- 1/2 onion minced
- 6 cloves garlic minced
- 1.5 cups vegetable broth
- 1/2 - 2/3 cup Nobilo Sauvignon Blanc *see notes for dietary guidelines
- 1/2 cup full-fat canned coconut milk or almond, soy, oat if you don’t like the taste of coconut milk
- 1 large head cauliflower riced (about 5-6 cups)
- 1 Tbsp olive oil
- 4-5 Tbsp ghee organic butter or coconut oil
- 1/2 lemon juiced
- 1/2 cup parmesan cheese *see notes
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- Garnish: green onion
Cook sausages in a sauce pan over medium until cooked through, set aside. In the same pan (using sausage grease and 1 Tbsp of olive oil) cook scallops for 2 minutes on each side, until golden. Set aside with sausage.
Meanwhile in a medium sized pot heat over medium and add the butter. Once melted (not burned) add onion and garlic and 1/4 tsp sea salt and cook for 2-3 minutes until soft and fragrant. Stir in cauliflower rice and cook for 1-2 minutes.
Add in the white wine and cook down another 2 minutes. Then add in 1/2 cup of vegetable broth, plus another 1/4 tsp sea salt and cook until the cauliflower dries up a bit. Keep adding 1/2 a cup at a time and cooking slowly until cauliflower softens (about 15 – 20 minutes).
Add in the coconut milk and cook another 5 minutes, until it reduces a little bit and the cauliflower looks creamy (not soupy). Fold in in parmesan cheese, sausage and scallops.
**For dairy-free version, instead of the parmesan cheese sprinkle 1 Tbsp of tapioca starch on the dish after adding the sausage and scallops to bind ingredients together.
Notes: - For Paleo, Keto & Whole 30 you may want to replace the white wine for apple cider vinegar, but you won’t need as much *try 2 Tbsp to start and then add 1 Tbsp at a time until desired taste. - If you’re keeping this dairy-free or Paleo, remove parmesan cheese and use 1 Tbsp of tapioca flour instead.