Cauliflower Mushroom “Risotto” with Parmesan and Truffle Oil

In a blender (or food processor) add 1 cup of the cauliflower florets and process for about 15 seconds or until the cauliflower is the consistency of rice. Transfer to a large bowl and repeat until the remaining cauliflower is processed. It’s important to work in small batches when making the cauliflower rice to get even “rice” size pieces.

Add beans and broth into the blender and puree until smooth (30 seconds to 1 minute).

Add olive oil to a large saucepan (with tight fitting lid) and heat on medium-low. Add mushrooms and onions. Stirring frequently, cook until onions are soft and mushrooms are lightly browned (about 7-8 minutes). Add garlic, salt and pepper and continue to cook for an additional minute. Add lemon juice and increase heat to medium-high. Continue cooking and stirring until almost all the liquid has evaporated.

Add bean puree into 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 (8-10 minutes).

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 adapted from Clean Eating Magazine October 2014.