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

  From bouillons. Low sodium

  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 the cauliflower using a hand grater or food processor. Mince the onion and garlic. Chop the mushrooms and set aside.
2. In a medium skillet, heat one-third of the olive oil and cook the mushrooms until tender; set aside.
3. Using the remaining olive oil, cook the onions and garlic in a large skillet over medium heat until the onion is translucent. Add the cauliflower and wine, cooking until the wine evaporates, about 5 minutes.
4. Add the broth, reduce the heat, and cover. Let it cook until the cauliflower is al dente.
5. Pulse the pine nuts, nutritional yeast, and salt in a food processor until powdery. Remove the cauliflower from heat and stir in this nut mixture. Incorporate the margarine and season with pepper. Mix in the cooked mushrooms and drizzle truffle oil on top before serving.

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