Cauliflower Risotto
Prep time
Cook time
Total time
Serves: 3
  • 600 grams cauliflower
  • 1 tsp coconut oil
  • 405 grams mashed pumpkin (about one small butternut pumpkin)
  • 42 mls coconut milk
  • salt
  • pepper
  • 1 tsp thai red curry spice mix (or preferred spice mix)
  • 255 grams cooked chicken breast (about large uncooked chicken breast)
  1. Chop pumpkin and steam for 10 - 15 minutes until it is soft so you can make mashed pumpkin.
  2. While this is cooking, chop up cauliflower into small pieces, removing the thick stems.
  3. Finely chop onion.
  4. Place the cauliflower into a food processor and pulse cauliflower until it is a fine consistency similar to couscous.
  5. Heat oil in a large frying pan on a low to med heat. Add onion and fry gently for a couple of minutes.
  6. Add spice mix and stir for another minute or so.
  7. Add the cauliflower and mix gently until well combined
  8. Place lid on the frying pan and cook on very low temp for about 10 minutes.
  9. While the cauliflower is cooking, mash up the pumpkin.
  10. Once smooth add coconut milk, salt and pepper to the pumpkin and mix well and set aside.
  11. Pan fry the chicken breast, so it is nicely browned, then chop it up into small pieces.
  12. Test that the cauliflower is the right texture for you. The longer it cooks the softer the cauliflower becomes. Once you are happy with it add the chicken to the frying pan and combine well.
  13. Slowly add the mashed pumpkin, mixing gently as you add it.
  14. Serve and enjoy!
Recipe by Planning With Kids at