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Cauliflower Risotto

Small cauliflower or half a large one
Half a small onion or one spring onion
Olive oil - a slosh
Juice of ½ lemon or lime
1 teaspoon cumin or more if you like it
Generous pinch dried coriander of few sprigs of fresh
1 teaspoon Himalayan or Celtic salt
Generous grinds of black pepper
1 clove garlic or shake of powder
Handful chopped sun-dried tomatoes
1/2 cup chopped Brazil nuts, almonds, pumpkin seeds - use what you have
1 avocado
1 tomato

Grind cauliflower, onion and sun-dried tomatoes in food processor until cauli resembles rice grains. Add oil, juice, seasonings and chopped nuts. Whizz till just mixed. Check for flavour and adjust if necessary. Remove blade and stir through chopped avocado and tomato. Turn out onto large plate, garnish and serve.

A special garnish for Christmas - surround with baby spinach leaves, neatly overlapping and sprinkle red fruit over greens. Pomegranate seeds, cherries or raspberries.

Experiment with other flavours such as mushroom or curry.

Could also wrap in nor or lettuce leaves for something different, in which case you would chop the avocado and tomato very small.

Copyright to Christine Smith