Spinach Cauliflower Coconut "Risotto"

The recipe title is a mouthful, but a delicious one at that. I've been trying to cut down my dairy a bit (after weeks of cheese, heavy cream, and oh so much ricotta) and coconut milk is always hailed a decent substitute. But...would it make a good risotto?

The answer is - yes!

I like myself some savory coconut milk, so when imagining the flavors here I thought of garlic and spinach, and since I had some leftover sweet Italian sausage in the fridge, which is flavorful in itself, I thought that the combo would work quite well.

The nice thing about this dish is that it's much faster and healthier than a traditional risotto. A nice substitute for a weeknight, saving the classic version for a dinner party or Sunday dinner. 

Spinach Cauliflower Coconut "Risotto" (serves 2)

• 2 T coconut oil
• 3 sweet Italian sausages, casing removed and crumbled
• 1.5 c riced cauliflower
• 3 cloves garlic, crushed
• 1 c spinach
• 1.5 c coconut milk
• 1 T Worcestershire sauce
• 1 t garlic powder
• Salt and pepper to taste

Heat coconut oil in a pan over medium heat. Add the sausage crumbles and cook until well browned on all sides.

Add in the cauliflower, garlic and spinach and saute until the cauliflower begins to turn golden. Add in the coconut milk, Worcestershire sauce, garlic powder, salt and pepper. Turn the heat to medium low and simmer until the sauce has thickened and the cauliflower is soft, about 5 minutes.

Divide between two bowls and top with a little grated parmesan.