Cauliflower Risotto with Seafood

Cauliflower is such a versatile vegetable that can complement other flavours.  This is a healthy dinner that tastes decadent. Based on a recipe from Food and Drink Holiday 2015.

3 tbsp butter, diced
1/2 cup fresh bread crumbs
1 large head cauliflower, leaves removed
2 tbsp olive oil
3/4 cup chopped onion
1 tbsp chopped garlic
2 tsp chopped fresh thyme
1 tsp dried chili flakes or to taste
175 g scallops, diced
175 g shrimp, diced
1/2 cup chicken stock
3 cups sliced baby spinach
Salt and freshly ground pepper

• Heat 1 tbsp butter in small pan over medium heat, reserving remainder.  Add bread crumbs and cook stirring occasionally, until bread crumbs are toasted, about 5 minutes.  Reserve
• Core the cauliflower.  Break off the florets into small, evenly sized pieces.  Chop into small pieces about the size of peas.
• Heat oil in a skillet over medium heat.  Add onion and sauté for a minute or until beginning to soften.  Add garlic and sauté for another 30 seconds.  Increase heat to medium high and add cauliflower, thyme and chili flakes.  Continue to sauté for 1 to 2 minutes or until cauliflower begins to brown.  Stir in scallops and shrimp.
• Add 1/4 cup stock and stir until it is absorbed, about 2 minutes.  If cauliflower is not yet tender, add remaining stock.  Add spinach and cook until spinach has wilted.  SEason well with salt and pepper.
• Stir in remaining butter until absorbed and sprinkle with bread crumbs.