Paleo Pumpkin & Sage Risotto
Roughly chop the cauliflower and pulse in food processor until rice-sized. Set aside.
In a large pan, saute your diced onion and pepper in a little oil until softened.
Add the cauliflower, sage, seasonings, tomato paste and stock to the pan and simmer covered for 10 minutes.
Uncover the pan and cook off any remaining liquid.
Add the pumpkin and coconut milk, simmer covered for 5 minutes.
Uncover and thicken to risotto-like creaminess, 5 – 10 minutes.
Top with grated nutmeg and serve.