Paleo Caulizotto with Scallops


  • 1 large cauliflower, chopped
  • 1 large knob of butter/ glug of olive oil
  • 250 ml chicken stock
  • 4 slices of pancetta
  • 1 cup of frozen peas
  • 4- 6 large scallops
  • 1 cup of parmesan (optional)


  1. In a pan, melt the butter. Add the chopped cauliflower and stir.
  2. Once it’s beginning to brown, add the chicken stock and simmer.
  3. Meanwhile, fry the pancetta and set to one side.
  4. Once the stock has reduced, add the peas and cheese, and stir.
  5. Season with black pepper.
  6. In a separate pan, melt some butter, and fry the scallops on a medium heat for 30 seconds to 1 minute each side.
  7. Add 50% of the pancetta to the caulizotto. Stir.
  8. Assemble, caulizotto first, then add the scallops. Garnish with the remaining pancetta.