Cauliflower Risotto

Name: Cauliflower Risotto
Ingredients: 1 onion (sliced); 4 ounces mushrooms (sliced); 2 tablespoons extra virgin olive oil (EVOO, divided); 1 cauliflower head (riced); 1/4 cup flat leaf parsley (chopped); 1 tablespoon fresh rosemary (fine chopped); 4 ounces parmesan cheese (parmagiano regiano, grated); 1 cup almond milk; 1/4 teaspoon salt (to taste); 1/4 teaspoon pepper (to taste)

10 ingredients

5 steps

Ingredients

1 onion (sliced)
4 ounces mushrooms (sliced)
2 tablespoons extra virgin olive oil (EVOO, divided)
1 cauliflower head (riced)
1/4 cup flat leaf parsley (chopped)
1 tablespoon fresh rosemary (fine chopped)
4 ounces parmesan cheese (parmagiano regiano, grated)
1 cup almond milk
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

Directions

1

Preheat oven to 350f.
2

Place saute pan with 1 tablespoon of EVOO over medium heat, add onions and cook until translucent. Add mushrooms and saute until tender. Remove from heat.
3

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.
4

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.
5

Serving suggestion: Try serving with grilled fish and Romesco sauce.