Leek and Mushroom Cauliflower Risotto

Cut cauliflower into florets and put into a food processor. Pulse until cauliflower resembles rice.

Cut each leek in half lengthwise, then cut into 1/4-inch pieces.

Add 2 tablespoons butter, leeks and some salt to a skillet and sauté over medium for 5 minutes. Add mushrooms to skillet and sauté for 5 minutes more or until soft. Remove veggies from pan.

Add cauliflower, remaining 2 tablespoons butter, and salt to skillet over medium heat. Stir and cover with a lid. Let cook until soft, about 8 minutes, stirring occasionally.

Stir Parmesan, broth, and cream into cauliflower, add sautéed veggies and stir to combine. Season to taste!