I’m fasting for three days a week for the whole of this month. It’s not for everyone, I know, and it’s important to talk to your doctor first, but the benefits are well researched and include improved digestion and immune function, and lowered blood pressure. When we fast, the body goes into ketosis, which breaks down fat for energy, and to stay in ketosis afterwards it helps to reduce carbs and increase protein, which is where today’s low-carb, zero-waste recipe comes in.

Grain-free cauliflower and almond “risotto” with crisp cauliflower leaves

The humble cauliflower has had a rebrand over the past decade, as chefs and home cooks get more inventive with our seasonal produce. The leaves are incredibly nutritious and one of my favourite ingredients, not least because I always try to include a leafy green in our main meals for the health benefits. I’ll often steam or boil cauliflower greens along with any tough stems finely sliced. They’re also delicious fried or roasted to make cauli chips, as I’ve done here.

The “risotto” is made by ricing the cauliflower first by shaving it with a knife so the florets crumble into rice-like pieces. You can also pulse-blend the florets and stem into a rice-like consistency, but I find the process of shaving quite therapeutic. There’s something satisfying about gliding a knife over the soft edge of the cauliflower. To add crunch and extra protein, I’ve added lots of flaked almonds. To keep the texture interesting, I fry the cauliflower quickly so it doesn’t get too soft. Serve topped with more toasted almonds and the crisp cauliflower leaves, leaving nothing to waste.

Serves 4

1 whole cauliflower (about 700g), including leaves
4 tbsp olive oil
1 onion, peeled and finely diced
2 celery sticks, trimmed and finely diced
200g flaked almonds
300ml vegetable stock, or water
200ml double cream, or 200ml extra stock (or water)
100g grated hard cheese (grana padano, parmesan or similar), plus extra to serve

Pull the leaves off the cauliflower, then cut off any thick stems and finely slice them across the grain. Put two tablespoons of olive oil in a large frying pan on a medium heat, then fry the cauliflower leaves, sliced stems and 50g flaked almonds for a few minutes, until crisp and golden brown. Lift out with a slotted spoon.

Using a sharp knife, shave off the cauliflower florets a few millimetres at a time, so they fall off looking a bit like rice. Work all the way down to the stalk, then finely chop the stalk and add to the cauliflower “rice”.

Return the pan to a medium heat, add the remaining two tablespoons of oil, then saute the diced onion and celery until translucent. Add the remaining flaked almonds and stir for a minute, until lightly toasted. Tip in the cauliflower, stir-fry for three minutes, then add the stock and cream, turn up the heat to high and bring to a boil. Turn down to a simmer and cook, stirring, until the cauliflower absorbs all the liquid. Stir in the grated cheese, season to taste and serve topped with the crisp cauliflower leaves and almonds and with extra grated cheese on the side.