Cauliflower Risotto

1. 1

   Preheat oven to 350f.

2. 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. 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. 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. 5

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

No additional tips available.