There are a couple of things that excite me about this post.
- I learned to make cauliflower rice and it was super easy, super tasty, and super delicious.
- I then added butternut squash, fava beans, and shrimp to make a fabulous cauliflower rice risotto full of veggies and protein.
- I get to tell you about Brandborg Gewurztraminer and a small Oregon AVA – Elkton.
Wendy Klik of A Day in the Life on the Farm is hosting this month’s #winepw and has asked us all to highlight lesser known American wine regions and make creative recipe pairings. So there are some cool links at the end of this article.
I may never make regular rice again. Cauliflower rice is faster AND low carb – which means I can drink more wine!
All you have to do to make cauliflower rice is grate cauliflower with a cheese grater and cook it with a little bit of liquid in a skillet until it is tender – 5-7 minutes. You can use a special food processor blade but I don’t like to hand wash or hand dry and it took 2 minutes to hand grate. Like think of how long it takes to grate a carrot and divide by 2. I do think using garden fresh cauliflower is tastier.
Cauliflower Rice Risotto
I wound up making my cauliflower rice into a risotto style because I also attempted to make butternut squash rice. I did not have much luck because it was soft and wet so the consistency was more like a fine mash. But it made the dish super creamy and decadent. I topped with shrimp and fava beans making it almost like a cross between a risotto and paella. Regardless of what you want to call it, it turned out delicious and packed with veggies and protein.
This Cauliflower Rice Risotto is naturally gluten free. Omit the shrimp and it is also vegetarian/vegan.
- 3 cups cauliflower rice, raw, grated with cheese grater.
- 2 cups butternut squash "rice" - raw, peeled, grated with cheese grater
- coconut oil
- 1 inch fresh ginger, peeled and minced
- ¼ cup red bell pepper, diced
- small red onion, diced
- ½ teaspoon cinnamon
- ¼ teaspoon red pepper flakes (increase if prefer more heat)
- 4 teaspoons curry poweder
- 1 teaspoon ground coriander
- ¼ - ½ cup white wine
- ¾ shrimp - shelled and deveined
- ½ cup fava beans, blanched and peeled
- fresh mint for garnish
- salt and pepper to taste
- Melt coconut oil in large skillet over medium heat.
- Add onion, ginger, and red bell pepper. Saute until beginning to get tender - 3 minutes
- Add grated cauliflower and toss.
- Season with 3 teaspoons of curry and salt and pepper to taste, Stir to combine.
- Add squash, red pepper flakes, cinnamon. Cook, tossing periodically. When mixture begins to dry, add wine as needed. Cook until cauliflower rice is tender. Add cooked fava beans to heat through. Approximately 7 minutes total.
- Meanwhile, heat coconut oil in separate skillet.
- Add shrimp and sprinkle with remaining 1 teaspoon curry and coriander.
- Cook approximately 2 minutes on each side, turning once with tongs, until opaque.
- Divide cauliflower risotto between plates, top with shrimp and mint.
- Makes 2 large main course or 4 smaller first course servings.
Brandborg Vineyard and Winery Gewurztraminer
The Brandborg Vineyard and Winery Gewurztraminer was a smidge sweet with lots of tropical and spice notes. Melon, yellow mango, white lilaces, and sweet herb. It matched the richness and flavors of the dish perfectly.
How does Oregon count as a lesser known wine region? Well I bet many of you have never had a Gewurtraminer from Oregon and may have never heard of the Elkton AVA.
Elkton is a small AVA that is part of Southern Oregon, about an hour south of Eugene. Southern Oregon is usually thought of as warmer and drier than Willamette Valley, but Elkton is an exception.
- Elkton averages 50+” rain per year (Willamette Valley averages 40-45ish”)
- Elkton is only 142 ‘ above seal level and 33 miles to the coast. Therefore it gets a lot of wet cool foggy coastal weather.
- Elkton is know for cool climate grapes like Gewurztraminer, Riesling, Pinot Gris, and Pinot Noir.
- Some vintages Elkton’s Pinot Noir ripens 2 weeks later than Willamette Valley’s
- Elkton is tiny – population ~200
Now let’s see which wine regions our #winepw friends explored and find some great recipes and wines to try.
- Cam of Culinary Adventures with Camilla has “A Few Firsts with the Infinite Monkey Theorem: From Colorado + From a Can”.
- Lori of Dracaena Wine talks about how “Bi-coastal Life Gets Confusing.. Thank Goodness for Wine“.
- David over at Cooking Chat shares “Slow Cooker Honey Mustard Chicken Thighs with Wine Pairings“
- Nicole at Somm’s Table is “Cooking to the Wine: Scallops and Mint Pea Risotto with Macari Vineyards Sauvignon Blanc”
- Lauren, The Swirling Dervish answers the question “What Pairs with New Jersey Wine? Everything!”
- Jill of L’Occasion is talking about “Midwestern Gardens and Missouri Wine: America’s First AVA“.
- Gwendolyn of Wine Predator invites us to “Under the Radar Regions: Ventura County says Ghost Wineries Be Gone!“
- Jane from Always Ravenous says “Georgia Frogtown Wines with Pimiento Cheese Peach Toast“
- Cindy of Grape Experiences suggests we “Go Greek! Cinnamon Lamb Stew and Limniona/Xinomavro from Karditsa“.