English Pea and Fennel Cauliflower Risotto

English Pea and Fennel Cauliflower Risotto

Source: Cortney Stanchfield Dear Mr. Parker


  • 1/2 cup Sweet Onion, Diced
  • 2 Garlic Cloves, Minced
  • 1 tbsp Olive Oil 
  • 4 cups Cauliflower Rice
  • 1/2 cup Vegetable Broth
  • 2/3 cup English Peas Farmer Jones Farm at The Chef's Garden
  • Baby Fennel Farmer Jones Farm at The Chef Garden
  • 1/2 cup Coconut Cream


  • Heat 1 tablespoon olive oil in a large pan over medium-high. Add onion and garlic, sauté until translucent or about 3 minutes, stirring occasionally.
  • Add the cauliflower rice, fennel, peas, stock, salt and pepper. Cook for 5-6 minutes, mixing frequently, until the cauliflower rice has softened (but not soggy). Take off heat.
  • Add coconut cream.
  • Enjoy!

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