A Few Easy Steps to Delicious

Cauliflower Risotto

2 cups of your favorite mushrooms, chopped

1 head cauliflower, separate into florets

¼ cup + 2 Tbls. dry white wine (optional, but adds great flavor)

1 cup onion, grated

2 garlic cloves, minced ½ cup vegetable broth 6 Tbsp pine nuts, lightly

toasted 2 Tbsp nutritional yeast 1 tsp salt, and pepper to

taste

Ingredients

Step 1: Put cauliflower florets in food processer.

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Step 2: Pulse the cauliflower florets until they crumble.

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1. In a large pan, cook the mushrooms in 2 tablespoons white wine over medium heat until just softened. Remove from pan and set aside on separate plate.

2. In the same pan, saute the onions and garlic with 2 tablespoons of the broth for 2 minutes on high heat, then reduce to medium heat for a few minutes until the onions become translucent.

Instructions

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3. Add the cauliflower and wine, and cook for about 5 minutes, until the wine has evaporated.

4. Add the rest of the broth, reduce heat to simmer; cover, letting it cook a few minutes. The cauliflower should be “al dente” with some texture, not mush.

5. Meanwhile, in a coffee grinder or small food processer, pulse together the pine nuts, nutritional yeast, and salt until it forms a powdery consistency.

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6. Remove the cauliflower from the heat and stir in the nut mixture until well combined. Season with salt and pepper, to taste.

7. Stir in the mushrooms and nutritional yeast.

You’re welcome!

Recipe adapted from Vegangela.com

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You don't have to be plant-based to enjoy the recipes at Edible Musings. You may also find something here to make you go 'hmmm' and re-think what you’ve been eating.

I am a passionate home cook and food blogger, providing healthful information, tips and delicious recipes for a plant-based, whole foods lifestyle. I want to keep you healthy and Eating for Your Life!

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