July 1, 2016

How To Make Raw Cauliflower And Avocado Risotto

How To Make Raw Cauliflower And Avocado Risotto

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  • 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


  • 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.




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