Whether you lean toward a low-carb diet or you’re just trying to cram more veggies into your life, cauliflower is a satisfying substitute for, well, just about anything. Mashed potatoes, fried rice, even pizza crust can be mimicked using this versatile veg.
This dish is inspired by a traditional Italian favorite, risotto, but swaps the rice for nutrient-dense barley and low-carb cauliflower (it also has way, way less butter — sorry). Serve as a side dish or top with your favorite protein like chicken or shrimp, for a balanced meal. Vegetarian? You can easily swap out the chicken stock for vegetable to suit your dietary needs.
Barley Cauliflower Almond “Risotto”
Prep time: 10 minutes • Total time: 45 minutes • Makes 4 servings
• 1 head cauliflower
• 3-3 ½ cups vegetable or chicken stock
• 1 Tbsp butter
• 1 leek, dark green removed, thinly sliced
• ⅔ cup pearl barley
• ¼ cup dry white wine
• 1 ½ tsp salt
• 2 sprigs fresh rosemary
• ¼ cup sliced raw almonds