Cauliflower Risotto

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 350f.
  • Place sauté pan with 1 tablespoon of EVOO over medium heat, add onions and cook until translucent. Add mushrooms and sauté until tender. Remove from heat.
  • Place cauliflower and herbs into a mixing bowl and toss together with remaining EVOO. Transfer mixture onto a baking sheet, and place in oven for 30 minutes.
  • Place large skillet over medium high heat and combine cauliflower with onion and mushroom mixture. Add cheese and almond milk and cook until it comes to a boil, reduce heat and continue to simmer for 5 minutes. Remove form heat and serve.
  • Serving suggestion: Try serving with grilled fish and Romesco sauce.
Advertisement