Cauliflower Risotto
Ingredients
The risotto
-
1
medium head
cauliflower
-
5
tablespoons
vegan butter
-
1
tablespoon
minced garlic
-
1
clove
garlic
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
½
cup
white wine
-
3
tablespoons
chopped fresh parsley
The polenta
-
1¼
cups
polenta
-
2
whole
shallots
-
2
tablespoons
chopped shallot
-
2
cups
sliced shiitake mushrooms
-
5
tablespoons
olive oil
Instructions
- In a large pot, combine 1 tablespoon of vegan butter, minced garlic, salt, pepper, and water; bring to a boil.
- Add the polenta and stir until absorbed, then spread it on a baking sheet to cool.
- Chop the cauliflower and pulse in a food processor until it resembles rice.
- Boil half the cauliflower with shallots and garlic until soft, then blend until smooth.
- In a sauté pan, heat olive oil, add chopped shallot, and sauté, then add the remaining cauliflower and white wine.
- Stir in the pureed cauliflower, water, remaining salt, and vegan butter; mix well.
- Sauté mushrooms in olive oil until browned, then set aside.
- Cut the cooled polenta into rounds and sauté until golden brown.
- Serve polenta topped with cauliflower risotto and sautéed mushrooms.
Nutrition Facts (estimated)
Servings
2 servings
Calories
553
Total fat
30.5g
Total carbohydrates
58.5g
Total protein
10.5g
Sodium
1044mg
Cholesterol
0mg
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