No arborio rice required! Transform cauliflower rice into healthy, vitamin-packed risotto. Sauté a handful of chopped leeks over medium-low heat until translucent in a medium sized pot. Add blanched and pulverized cauliflower into the pot, then add small ladlefuls of warm coconut milk in several increments into the pot and let reduce. Continue to add the coconut milk until the texture is to your liking. Season with salt and pepper and lightly sprinkle with lemon zest for extra brightness.
Under the broiler, place sliced leeks drizzled with olive oil and seasoned with salt on a baking sheet. Char lightly and remove from heat. Use to garnish spoonfuls of cauliflower risotto for beautiful presentation and extra flavor.