Leek and Cauliflower Risotto

by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

1. Melt the coconut oil in a large skillet over high heat.
2. Add the finely sliced leeks and reduce the heat to medium.
3. Saute the leeks until they are soft, about 10 minutes.
4. Add the stock, sea salt, and pepper, stirring well.
5. Place the cauliflower florets in a food processor and pulse until it resembles coarse breadcrumbs.
6. Once the stock starts to simmer, add the cauliflower and stir well.
7. Cook for 3 – 5 minutes until the cauliflower is just tender, stirring occasionally. Do not over cook as the cauliflower will turn to mush.
8. Remove from the heat, stir well and spoon into a serving dish.
9. Garnish with fresh chives.