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Leek and Cauliflower Risotto


  • 1 TBSP coconut oil

  • 1 lb leeks, finely sliced

  • 1 ½ cups chicken stock

  • Sea salt

  • Ground black pepper

  • 1 lb cauliflower florets

  • Few chives for garnish, chopped.

Total Time: 20 min Prep: 5 min Cook: 15 min
Yield: 4 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

Melt the coconut oil in a large skillet over high heat.

Add the finely sliced leeks and reduce the heat to medium.

Sauté the leeks until they are soft, about 10 minutes.

Add the stock, sea salt, and pepper, stirring well.

Place the cauliflower florets in a food processor and pulse until it resembles coarse breadcrumbs.

Once the stock starts to simmer, add the cauliflower and stir well.

Cook for 3 – 5 minutes until the cauliflower is just tender, stirring occasionally. Do not overcook as the cauliflower will turn to mush.

Remove from the heat, stir well and spoon into a serving dish.

Garnish with fresh chives.