Looking for a comforting yet elegant dinner idea? In this video, I’ll show you how to make creamy cauliflower faux risotto paired with pan-seared scallops and a vibrant herbed sweet pea coulis. This dish is flavorful, nourishing, and perfect for a self-care night in.
Cooking for yourself is an act of self-care—and when you take the time to create something beautiful and delicious, you’re also practicing self-love. I call this dish Song of the Sea and Whisper of the Garden—it’s soulful, fresh, and layered like a smooth blend of blues and R&B.
Whether you’re here for healthy weeknight dinner ideas, gluten-free recipes, or just a moment of food inspiration, I hope this video encourages you to slow down and savor the process.
In this video you’ll learn how to:
• Make a creamy cauliflower risotto with garlic, heavy cream, and Parmesan
• Perfectly sear scallops seasoned with truffle salt, garlic, and red pepper
• Blend a fresh, vibrant sweet pea and herb sauce with basil, dill, capers & cream
Perfect for:
• Self-care dinners
• Gluten-free meals
• Low-carb gourmet recipes
• Romantic dinners at home
Don’t forget to like, comment, and subscribe for more soulful cooking and self-nourishing recipes.
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Cauliflower risotto
1 head of cauliflower
2 tbs of heavy cream
1/2 c of chicken broth
1/4 c of Parmesan
1/4 c of sweet peas
Garlic
Pepper
Italian seasoning
Enough oil of choice to prevent sticking (2 tes should do the trick)
Scallops
Pat of butter
2 tea of oil of choice
Truffle salt
Red pepper
Garlic
Herbed sweet pea coulis
1/4c peas
Hand full of 🌿 basil
Hand full of dill
1tbs of capers
2 tbs of heavy cream
A theme that’s going to be common on my channel is that food is self-care. I remember um a way that I used to relax would be to make bread, cookies, cakes, whatever. Um I could think of and try the different things that I learned in culinary school at home. And honestly, it wasn’t the healthiest food. That’s the interesting part of being a culinary school graduate is that I learned the basis of making Doug on air anything that I could want. But now I’m trying to use those skills for good. So you’ll see me here cutting some cauliflower. Uh and I was really trying to decide what I wanted to do with it. if I was just gonna steam it and mash it. If I was gonna rice it. So, here I’m cutting it and still. So, I added a little oil to the pan. This is a blend of avocado oil and a little olive oil. I added the avocado oil to raise the smoke point of the olive oil cuz olive oil to me when it gets too hot and it thins out it kind of tastes. Okay. So, I’m adding the cauliflower to the going to almost sauté it like you would do a peel off. You know how you brown your life? I’m going to do that to the cauliflower. And then I am going to add once it gets going, I’m going to add some chicken broth and a few more seasonings to it. I don’t know if you can see the seasonings, but I added like garlic powder, onion powder. It’s actually some garlic cloves in there as well. garlic powder, onion powder, truffle salt, pepper, and a little Italian seasoning. I wanted it really, really flavorful. Do y’all clean as you cook? Because I definitely clean if I cook. While this is getting that steam on the chicken broth, I’m back here washing dishes because who has time for a bunch of dishes after I prepare my luxurious meal? I don’t I don’t have time for dishes after my meal. I want to chill. I want to watch a movie. I want to relax. Dishes is not on the agenda. So, I got these scallops from Aldi out of the frozen section. So, to unthaw them, what I did was, of course, open the package. And I use these these little small glassware dishes. I use it as my place to unthaw things. Whether it be I’m taking the chicken out the freezer, it goes in there. whether it’s fish goes in there. It’s non-porous and easy to unthaw. So, I put the scallops in the container and let it unthaw overnight. And now I’m putting them on paper towels and drying them. So, when I go to put them in the pan, they get a nice little sear and they don’t steam. They get nice color on them. and will be the buttery delicious scallops that I love. We don’t want steamed scallops. We want a nice little sear on them. Now, to season it, I use truffle salt and red pepper flakes. I kept it really, really simple. The truffle salt has a nice depth of flavor. It gives it a little bit of earthiness from the truffle pieces and the sea salt, of course, and red pepper to give it a little bit of heat. In this pan, I have a little pat of butter, like the smallest little pat, and a little oil that you see me putting in here. And I also have garlic in here as well. And here I go realizing that my food going to be really really white. So I added peas. Did y’all see that? I added peas. Now I’m flipping the scallops. Look at that beautiful color. Nice and golden brown. A nice spear going on. Looks delicious. It smelled even better. So, I added like two tablespoon of heavy cream. I don’t know where that footage went. And then I added maybe a4 of cup of parmesan and I’m stirring that together. So this is coming out more like a cauliflower risoto. I didn’t really know what I was going for. I knew what I wanted to see and I knew how I wanted it to look and hold up as I made it. So that’s what I was shooting for. It still felt like it was going to be too white. So I knew I wanted to incorporate some herbs. So what I did was I pured some herbs, added it to a bottle so I could use that to decorate my plate. I just be at home trying stuff sometimes and it’s okay. So, I used a bowl as my mold, and I thought I was going to create an arrow, but why can’t I p use the bottle to make a straight line? I got so teed off. At one point, I was like, you know what? I’m not even enjoying this anymore. Um, let me just get it on a plate cuz I’m hungry and it smells good and I want it. But because I’m working on my craft, I got to keep trying each time I make food to make it more visually appealing. And so that’s what I was working on. So, this is a cauliflower risoto and scallops with an herbed I don’t know. I don’t know what the herb sauce is going to be called. So, by the time I post this video, I should have a name for this dish. I am no worst at naming dishes cuz for my job like I create recipes, right? And I struggle with that at work when it comes to creating recipes. It’s coming up with names. So, here you go, guys. The dish is finished. Now, baby, if you don’t believe cooking for yourself is a form of self-care, I don’t know what to tell you. Taking the time to make something skillfully and deliciously, that’s self love because you should be putting love into everything that you make. These days, I put effort into creating dishes that sing to my soul and nourish my body. yada yada yada yada. This cauliflower risotto with scallops paired with the herbed sweet pea brings the song of the sea and whisper of the garden to life like a blend of blues and R&B. Baby, this is surf and turf the garden way. Now, let me find something to watch, baby. Watch my face. Watch my face. Watch my face. Watch my face. It was good. All right, guys. Thank you for watching. Leave comments below. Let me know what you think. What are some of your favorite dishes? How do you show self-care?