Cauliflower risotto

https://www.cleaneatingmag.com/recipes/cauliflower-risotto-with-seared-scallops-recipe

Ingredients (serves 4)

7 cups cauliflower florets (about 1 head)
1 tbsp olive oil, divided
2 cloves garlic, minced
1 tsp ground black pepper, divided
1/2 tsp sea salt, divided
3/4 cup low-sodium chicken broth
1/2 cup grated Parmesan cheese
3 tbsp whole milk
1 1-lb bunch asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
1 tbsp organic unsalted butter, cut into small pieces and chilled
1 tbsp lemon zest
2 tbsp unsalted pine nuts, optional
2 tbsp chopped fresh chives
1 lb sea scallops (12 large), patted dry (or 20 prawns)

Preparation
1. Working in batches if necessary, place cauliflower florets in a food processor fitted with a metal blade and pulse until they resemble rice, 5 to 6 pulses. Set aside.

2. In a deep 12-inch skillet (see note below), heat 1½ tsp oil on medium-high, using a silicone brush to spread oil all over skillet. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add cauliflower, ½ tsp pepper and ¼ tsp salt; cook, stirring occasionally, until cauliflower is golden, 4 to 5 minutes. Add broth and cook for 2 minutes. Remove 1 cup of mixture and place in a food processor, add Parmesan and milk and purée until smooth. Return to skillet and mix well; add asparagus and cover with lid. Cook, stirring occasionally, until asparagus is tender, 3 to 4 minutes. Stir in butter. Transfer to a bowl and stir in lemon zest, pine nuts (if using) and 1½ tbsp chives. Cover to keep warm.

3. Wipe out skillet. Add remaining 1½ tsp oil and heat on medium-high, using silicone brush to spread oil all over skillet. Sprinkle scallops with remaining ½ tsp pepper and ¼ tsp salt. Add scallops to skillet, leaving space in between, and cook until bottoms are browned, 2 to 3 minutes. (To check doneness, try lifting scallops with a thin spatula; if they stick to the skillet, cook 30 seconds longer.) Flip and cook until bottoms are browned and scallops are slightly firm but still tender when pressed, 1½ to 2 minutes more.

4. To serve, divide risotto among plates then top with scallops. Drizzle with sauce and garnish with remaining 1½ tsp chives.

NOTE: A cast iron skillet works best for this recipe, but since these pans aren’t usually sold with lids, you can improvise by covering it with a baking sheet.

Nutrition Information
Serving Size: 1/4 of recipe
Calories: 262
Carbohydrate Content: 21 g
Cholesterol Content: 45 mg
Fat Content: 11 g
Fiber Content: 5 g
Protein Content: 23 g
Saturated Fat Content: 4.5 g
Sodium Content: 687 mg
Sugar Content: 6 g
Monounsaturated Fat Content: 4 g
Polyunsaturated Fat Content: 1 g