Superfood are everywhere. And for good reason, the nutrient density for foods that fall into this classification is worth the time, effort and cost for the health benefits that can be provided. A few years back, I reviewed the book Superfood Kitchen by chef and nutritionist, Julie Morris, who works closely with Navitas Naturals. Still to this day her recipe for Cauliflower Risotto comes to find for a light yet filling summer-time comfort food. Enjoy.

Ingredients & Method:

- 1 leek
- 1 head of cauliflower
- 1 T coconut oil
- 2 garlic cloves, minced
- 1 1/2 T tahini
- 1 T nutritional yeast
- 1 T miso paste
- 1 1/2 cups vegetable broth
- 1 1/2 cups cooked quinoa
- 1/2 T lemon juice
- 1/4 cup hemp seeds
- 1/2 T dulse flakes
- 1-2 T chopped fresh parsley, flat leaf
- sea salt and fresh cracked black pepper, to taste

Cut the roots off of the leek and trim to white parts only, then slice in half lengthwise. Place the halves cut side down in a small bowl of water four a couple minutes to remove any sand. Remove the cleaned leeks and slice thinly. Next, trim the cauliflower to the florets, discard fibrous stem. Place the florets into a food processor and mill into tiny pieces (about the size of rice). Set the vegetables aside.

In a large frying pan, heat about a 1/2 T coconut oil over medium heat. Add the leaks and the garlic, and saute for 2 minutes to wilt the leeks. Stir in the cauliflower, then cook the mixture for about 5 minutes to remove some of the moisture and soften, stirring occasionally. While the cauliflower is cooking, whisk together the tahini, nutritional yeast, miso paste, and vegetable broth in a medium bowl.

When the cauliflower is cooked through, add the quinoa and pour in the whisked vegetable broth mixture. Mix well. Bring this "risotto" to a simmer and cook until all the excess liquid has evaporated, about 5 minutes. Remove from heat, stir in the lemon juice, hemp seeds, 1/2 T coconut oil and dulse flakes. Season to taste with sea salt and black pepper. Sprinkle the parsley on top and serve warm.

Original Review for Simple, Good & Tasty in 2012