Thai Cauliflower Risotto

Detox food at Kamalaya

Makes 1 portion

Thai Cauliflower Risotto incorporates fragrant Thai herbs and gently warming spices alongside the healing power of cauliflower. Packed with free-radical-fighting phytonutrients and a healthy quantity of fibre to support digestion; this dish is suitable for detox diets as well as everyday healthy eating.

Health Benefits
Detoxification, anti-inflammatory properties, lowers cholesterol, rich in vitamins B & D, boosts immune system, supports eye sight, assists with hormonal balance, rich in essential minerals.

Cauliflower, trimmed & cut into sweetcorn kernel-size pieces, 150 g
Mung beans, cooked, 40 g
Coconut milk, 40 ml
Vegetable stock, 40 ml
Beetroot juice 125 ml
Shitake mushrooms, diced, 10 g
Shallot, peeled, brunoise, 10 g
Thai herb paste, 5 g
Lemongrass, chopped, 1 tsp
Garlic, peeled, chopped, 1 g
Galangal, peeled, chopped, 2 g
Olive oil, 1 tsp
Cumin powder, 1 pinch
Turmeric powder, 1 pinch
Curry powder, 1 pinch

1. Marinate the trimmed cauliflower in beetroot juice for 15 minutes.
2. Finely blend the coconut milk, mung beans, turmeric, cumin and curry powder together and then strain using a fine strainer.
3. Place the shallots, garlic, lemongrass and galangal in an empty pan and lightly roast the ingredients (without creating any colour).
4. Add the Thai herb paste and roast lightly for a short moment, then add the vegetable stock and shitake mushrooms and stir frequently until the liquid reduces by half.
5. Add the strained cauliflower and coconut milk mixtures to the pan, simmer for 3 minutes, add olive oil and mix well.
6. Season with salt and pepper, then garnish with fresh mint and sweet basil before serving