Almost 9 years ago I started a little blog called “The Joyful Kitchen.” It was a food-based blog, originally started to showcase eateries around the Denver area until I realized that I would have to spend money at said places in order to have content in the first place. It quickly grew into a healthy living blog, basically an online food and fitness diary and the beginning of an incredible blogging community that I fell in love with. A few short months later my path crossed with a girl named Lindsay Cotter, who was (and still is) this incredibly kind and exceptionally cool blogger living in Texas at the time. We immediately bonded over being fellow Texans and loving the mountains, and the rest is history.
It’s been 8 years since we first became friends. Countless texts and emails and prayers have been said. Lots of laughter and jokes about this weird internet job that we both stumbled upon, and many many moments of thankfulness for the way God so intricately has woven our lives together to be able to speak truth when we need it the most. To say I’m grateful would be an understatement.
Here’s the thing about Lindsay: she’s one of those girls who is good at all the things. She has extensive knowledge about health and wellness – she’s the first person I EVER heard talk about gut health – and her background as a Nutrition Specialist only solidifies that. She knows what our bodies do and how they can heal with good food. Not only that, but she can COOK said food so incredibly well in addition to photographing it beautifully so that you want to eat the very page you’re looking at. I’ve said it and heard it from countless other bloggers – this girl has got it all.
Lindsay, it has been my honor to call you a friend for the past 8 years. To pray alongside one another in the adventure of life, to know your heart for helping others, and to eat the recipes you’ve created to help people just like me learn to live a healthier, happier life. You are beautiful in every way, and I could not be more proud of this work of art you’ve just published that will – without a doubt – serve others the way it has served me!
Oh, and did I say the recipes are amazing yet? Because they totally are. Lindsay has been gracious enough to allow me to share this Chili Garlic Cauliflower Risotto Bowl recipe from her book, Nourishing Superfood Bowls, with you guys! Enjoy!
Chili Garlic Cauliflower Risotto Bowls from Nourishing Superfood Bowls
For the chili garlic cream sauce:
- 1-2 tablespoons sriracha sauce (or chili sauce)
- 1 avocado
- pinch of pepper
- 2-3 teaspoons minced garlic
- 1/2 cup coconut milk
- 1/2 tablespoon minced fresh ginger (or 1/2 teaspoon ground ginger)
- 1 teaspoon red chili pepper flakes
- 1/4 teaspoon fine sea salt
- 2 teaspoons gluten-free tamari
- 1-2 tablespoons honey or agave
- 2 tablespoons water or oil
For the cauliflower risotto:
- 1 small head of cauliflower, stems and leaves removed
- 1-2 teaspoons olive oil or coconut oil
- 1 teaspoon minced garlic
- 1/4 cup yellow onion, chopped
- 2-3 tablespoons diced red bell peppers
- 1/2 cup coconut milk
- pepper to taste
- lemon or lime juice
- 1 small green or banana pepper, sliced
- 1 bunch Thai basil, chopped
- 1/4 cup crushed toasted nuts
- cucumber slices for topping
- cilantro or additional herb garnish, optional
- To make the chili garlic sauce, combine the chili sauce, avocado, pepper, garlic and coconut milk in a blender. Blend well, then add the ginger, red chili pepper flakes, salt, tamari, honey and water. Thin the sauce by adding in 2-4 tablespoons of water or coconut milk. Adjust the sauce for sweetness.
- For the cauliflower risotto, place half the cauliflower in a food processor and pulse until it resembles rice. Place in a medium bowl and repeat with the other half. Set aside.
- In a small saute pan, heat the oil over medium heat, then add the garlic and onion. Saute until fragrant, about 1-2 minutes.
- Add the riced cauliflower and red peppers. Cook over medium heat for 2-3 minutes, then add the coconut milk. If you want a creamier dish, add an additional 2-3 tablespoons of coconut cream. Continue to cook, coating the cauliflower rice risotto, about 5 minutes.
- Add the salt, pepper and a dash of lemon juice. Remove from the heat. Place the risotto in a large bowl or 3 separate bowls and top with sliced greed pepper, chopped basil, crushed nuts and cucumber.
- Drizzle the chili garlic cream sauce over each bowl before serving. Garnish with cilantro.