This creamy, dairy free pumpkin sauce is everything. I used it here in a velvety ‘risotto’ like dish but I feel like this sauce would also be delicious on some gluten free pasta or add some nutritional yeast for a mac and cheese flavour. NOM.
For those of you on a grain free diet, this recipe is for you. Cauliflower risotto! Ok, well, technically not really a risotto because there is no rice, so let’s just say it’s risotto-like. It is creamy and fills that comfort food need. It can easily be made vegan too by omitting the sausage and using veggie broth. I used sage in this recipe because I seem to be on a sage kick but feel free to experiment with rosemary or other herbs.
Remember, if you have any leftover pumpkin sitting in this fridge try this.
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PUMPKIN CAULIFLOWER ‘RISOTTO’
This creamy, grain free version of risotto is satisfying and can be a hearty side dish or your main entree.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3-4 servings 1x
- Category: Main course
- Cuisine: gluten free, paleo
1 tbsp ghee, olive oil or coconut oil
1 large red onion, chopped
2 cloves of garlic, minced
2 sausages, casing removed*
3/4 cup chicken broth or bone broth
1.5 lbs cauliflower rice**
3/4 cup pumpkin puree
1/2 cup cashews
1/4 cup water
1/2 tsp salt
1/4 tsp dried sage
1/8 tsp cinnamon
2 tbsp balsamic vinegar
salt and pepper to taste
- Soak the cashews in hot water while you prep everything else.
- Melt ghee in large pot over medium heat and add chopped onion. Cook until translucent, about 8 minutes
- Add the garlic and sausage. Break the sausage up as it cooks, about 5 minutes.
- Add the cauliflower and the chicken broth. Stir and bring to a boil.
- Lower the heat and let it simmer, covered, while you make the sauce.
- Drain and rinse the cashews and add to a high speed blender.
- Add the pumpkin, balsamic, water, salt, sage and cinnamon.
- Blend on high until the sauce is creamy, scraping down the sides as needed.
- Remove the lid from the pot and add the pumpkin sauce, stirring so it doesn’t burn.
- Add salt and pepper to taste. I find that it needs a little more salt usually (depending on the broth used)
- Garnish with fresh herbs or a vegan parmesan.
*quality of sausage is key. I get mine from a local farmer and have found that most kinds work but will give a slightly different flavour.
**I used the bag of riced cauliflower from Costco. But if you riced your own cauliflower it was about 7 cups.
***Inspired by Megan at Detoxinista.