Cauliflower has become one of the most popular vegetables in recent years. And there is good reason – it’s because of its versatility. It is a nice mild vegetable that takes on the flavors of what you are cooking it with.
Let me tell you how much I love cauliflower rice – it is a wonderful low-carb, grain free substitution to regular rice. And now, because of its popularity, you can get it premade in most grocery stores in the freezer section. No more messy clean up doing it myself in the food processor! I Love that!
This cauliflower rice, spring pea and leek skillet is a good recipe for my diabetic clients, vegetarian clients and also for my Paleo clients. All you have to do is sub out the Parmesan cheese for a couple tablespoons of nutritional yeast, and omit the wine for Paleo diets.
This dish gets its inspiration from a traditional risotto, but is much lower in carbs. It has all the flavors, but is healthier when using cauliflower rice instead of traditional Arborio rice.
If you can find spring peas at your farmers market or grocery department, use those. If you can’t find them because they aren’t in season, using frozen peas will work just fine.