Rice-Less Cauliflower Risotto With Shiitake & Spinach

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   ["Put dried Shiitake mushrooms in a bowl. Bring to the boil enough water to cover the mushrooms. Once the water has boiled, pour over the Shiitake and let them soak for around 10 to 15 minutes, until soft.", "Add the cauliflower florets to a food processor and process, scraping down the sides of the processer as needed, until it resembles ""rice,"" approximately 2-3 minutes.", "Heat olive oil in a large skillet over medium-high heat. Add the thinly diced onion and garlic to the skillet and cook, stirring often, until translucent, about 3-4 minutes.", "Add the cauliflower ""rice"" to the skillet and stir, cooking for 2 minutes or so, until combined.", "Add the Shiitake and vegetable stock, heat and cover, letting it cook until most of the liquid has been disappeared. You'll want the cauliflower to be ""al dente"" with a little texture so it isn't just mush.", "Add the spinach and parmesan. Heat through until the spinach starts to wilt down.", "Now you are ready to serve! spoon onto plates or bowls and sprinkle a little extra parmesan on if you wish, and some crushed macadamias over the top to finish."]

* Per serving · 4 servings · Values may vary.

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