How To Make Raw Cauliflower And Avocado Risotto

Print Friendly, PDF & Email

Ingredients

  • 1 avocado
  • 1 cauliflower
  • 1 clove of garlic
  • 1 bunch of mint
  • 1 bunch of coriander (cilantro)
  • zest and juice of 1 lemon
  • 1 chilli
  • A big glug of olive oil

Instructions

  • Mix fish, chilli, lemon rind, shallots, ginger, garlic, soy, sesame oil, sesame seeds, coriander in a bowl and let sit for at least 30 minutes.
  • To make crepes, combine all of the ingredients. Heat coconut oil in a small skillet over medium heat. Pour enough mixture into the pan to cover in a thin layer and then cook on each side for approximately 1 minute. Repeat with remaining batter.
  • Mix all salad ingredients together
  • Spoon some poke into the wrap then salad on top roll and enjoy

Note: We made this recipe on the beach with no power. If I was in my kitchen at home, I would simply throw everything into the food processor and blitz. However, if you find yourself on the beach too, here is how we made the dish:

  • First dice and smash your avocado
  • Next, zest and juice 1 lemon
  • grate or finely chop garlic and chili
  • chop your fresh herbs
  • Glug in a generous amount of olive oil and mix everything together – you want this to be kinda wet.
  • Next chop florets off the central cauliflower stork
  • Run your knife through until the cauliflower is roughly the size of rice.
  • Add your avocado next a spoonful at a time until you reach the right consistency.

(this recipe will make 1 main dish sided serving)

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

Products

Hey Food Lover!

Gain access to our new weekly recipes straight to your inbox and join our exclusive Food Lovers Facebook Group!