Pumpkin and Sage Risotto



1 head of cauliflower, riced in food processor or grated

1/2 onion, diced

1/2 bell pepper, diced

1/2 cup of your favorite stock

1 tsp tomato paste

1 ¾ cups pumpkin puree

2/3 cup coconut milk

2 tsp garlic powder

1/2 tsp black pepper

Fresh sage and nutmeg to taste

Oil of your choice


  1. Roughly chop the cauliflower; pulse in food processor until rice-sized. Put aside.

  2. Saute the diced onion and pepper in a large pan in a little oil until softened.

  3. Add cauliflower, sage, seasonings, tomato paste and stock to the pan, and simmer covered for 10 minutes.

  4. Uncover the pan and cook off the remaining liquid.

  5. Add pumpkin puree and coconut milk; simmer covered for 5 minutes.

  6. Uncover and thicken to risotto-like creaminess, 5-10 minutes.

  7. Top with grated nutmeg and serve.