Cauliflower Risotto

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 preheat oven to 350f.
• 2 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.
• 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.