Cauliflower risotto      1/2 medium head of cauliflower, chopped in a food processor     2 cups spinach, chopped     1 can white beans, rinsed and drained, divided (I prefer Great Northern Beans)     1/2 c. vegetable broth     1 large shallot, diced     3 cloves garlic, minced     2 Tb sundried tomatoes     1 Tb capers     1/2 tsp fresh thyme, or 1 tsp dried     toasted pinenuts, optional

Cauliflower "Risotto"

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Food Mood

Cauliflower Risotto {Vegan}

Clock
40 minutes
Ingredients
Vegan, Gluten free
∙ Serves 4
Produce
  • 1 head Cauliflower
  • 2 cloves Garlic
  • 2 tbsp Italian parsley
  • 1 Leek, medium
Canned goods
  • 1 1/2 cups Vegetable broth
Condiments
  • 1/2 tbsp Lemon juice
  • 1 tbsp Miso paste
  • 1 1/2 tbsp Tahini
Pasta & grains
  • 1 1/2 cups Quinoa, cooked
Baking & spices
  • 1 Black pepper
  • 1 tbsp Nutritional yeast
  • 1 tsp Salt, coarse
Nuts & seeds
  • 1/2 tbsp Coconut
  • 1/4 cup Hemp seeds
Recipe: Cauliflower Risotto - Foolproof Living

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