Vegan Cauliflower Risotto

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Mushrooms

  White, raw

  4 ½ cup, whole or 432g

• Cauliflower

  Raw

  1 head medium or 588g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  2 cloves, minced or 6g

• Vegetable Broth

  Organic - 365 Everyday Value

  ½ cup or 120g

• Pine nuts

  Nuts, dried

  6 tbsp or 51g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Salt

  Table

  1 tsp or 6g

• Smart balance light buttery spread

  Margarine-like spread

  2 tbsp or 28g

• Pepper

  Spices, black

  1 dash or 0.1g

• White Truffle Oil

  Roland - Freshdirect

  ⅓ tbsp or 5g

Directions

1. Grate cauliflower by hand or using a food processor. Set aside. Mince onion and garlic. Chop mushrooms. Set aside.
2. Heat 1/3 of olive oil in a medium skillet and cook the mushrooms until tender; set aside.
3. Heat the rest of the olive oil in a large skillet over medium heat and cook the onions and garlic for a few minutes until the onion becomes translucent. Add the cauliflower and wine, and cook for about 5 minutes, until the wine has evaporated.
4. Add the broth, reduce the heat and cover, letting it cook a few minutes. You’ll want the cauliflower to be “al dente” with a little texture so it isn’t just mush.
5. Meanwhile, pulse together the pine nuts, nutritional yeast, and salt until it forms a powdery consistency in a food processor.
6. Remove the cauliflower from the heat and stir in the nut mixture until well combined. Stir in the margarine and season with pepper, to taste. Stir in the mushrooms and drizzle some truffle oil on top before serving. Enjoy!

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