Recipe of the Week: Cauliflower Mushroom "Risotto"
This is an easy vegetarian dish that packs in nutrients from the cauliflower, mushrooms and cannelloni beans and is equally delicious. The richness from the truffle oil will keep you satiated for the night!
1 large head cauliflower, chopped into florets
1 can (15 oz.) cannellini beans, drained and rinsed
1 cup vegetable broth
2 tsp olive oil
8 oz. cremini mushrooms, sliced
½ yellow onion, chopped
3 cloves garlic, minced
¼ tsp sea salt
¼ tsp fresh ground pepper
2 Tbsp fresh lemon juice
½ cup Parmesan cheese, grated (or Pecorino Romano)
⅓ cup chopped fresh flat-leaf parsley leaves
1 Tbsp truffle oil (more or less to taste)
In a blender add 1 cup of the cauliflower florets and process for 15 sec. until the cauliflower is the consistency of rice. Transfer to a large bowl and repeat for remaining cauliflower. Add beans and broth to blender and puree until smooth.
Add olive oil to a large sauce pan and heat on medium-low. Add mushrooms and onions, and cook until onions are soft and mushrooms are lightly browned. Add garlic, salt and pepper and cook for an additional minute. Add lemon juice and increase heat. Continue cooking and stirring until almost all the liquid has evaporated. Add bean puree to the pan with the mushrooms and bring to a simmer. Stir in the cauliflower "rice" . Reduce heat to medium, cover the pan and cook, stirring occasionally, until cauliflower is tender (approx. 8-10 min.).
Uncover the pan and reduce heat to low. Add the cheese and stir until combined. Turn off the heat and stir in parsley. Divide Risotto among serving bowls and drizzle with truffle oil . Top with additional cheese and parsley if desired.
Recipe from www.simplehealthykitchen.com