Cauliflower Risotto with Saffron and Peas

Heat stock in a saucepan. Turn off the heat. Add saffron threads and let steep for 30 minutes.

Chop cauliflower into small pieces. Add cauliflower to a food processor. Pulse to create a finely chopped cauliflower that resembles a grain, such as quinoa or rice.

Heat olive oil in a large saucepan on medium low heat. Sauté leeks and garlic for a few minutes, until softened. Add cauliflower, salt and 1 cup of the saffron-vegetable broth. Cook for 15–20 minutes until cauliflower is softened. Add more vegetable broth as it is cooking if the pot starts to get dry.

Rinse and drain the frozen peas. Add peas and remaining broth to the cauliflower. Let cook 2 minutes until the peas are heated through.

Add parsley and a little fresh pepper. Stir. Taste to adjust salt. Serve in bowls topped with olive oil or Parmesan cheese.