Cauliflower ‘Risotto’

One of my favorite meals to make is risotto. I actually don’t mind the laborious process; it’s quite meditative and helps slow you down. A little splash of water, a stir, a sip of wine – so relaxing! But it’s just not realistic on a weeknight when time is limited and there’s a lot going on. We had our risotto with a side of roasted asparagus (chopping it and stirring it in is also an option) but you can easily adapt this risotto with ingredients you have on hand; add mushrooms, peas, tomatoes, basil, or other veggies and herbs you may be craving. Recipe and photos contributed by Sophia Zergiotis, from Love and Lentils. 

Serves: 3

• 1 medium head cauliflower, cut into large chunks
• 1 tablespoon extra virgin olive oil
• 5 cloves garlic, minced
• 2 green onions, chopped
• 1 tablespoon fresh thyme
• 1 can white beans, rinsed and drained
• 1 cup vegetable broth
• 1 tablespoon nutritional yeast, optional
• 2 cups spinach, chopped
• Salt and freshly ground pepper to taste
• ¼ cup toasted pine nuts

In a food processor, chop a few pieces of cauliflower at a time until they're the size of rice granules. Place each batch in a container and set aside.

Heat olive oil in a medium-sized pot over medium heat. Add garlic, onion and thyme and sauté for 2 to 3 minutes until fragrant.

Add beans and vegetable broth (and nutritional yeast if you are using it, gives a slight cheesy flavor), stir, and simmer for 5 minutes.

Using an immersion (handheld) blender, blend the ingredients to a creamy consistency.

Stir in the cauliflower and spinach. Season with salt and pepper. Cover with a lid and allow to cook for 10 minutes.

Serve at once in shallow bowls and garnish with toasted pine nuts.

• Here are more recipes for cauliflower and broccoli.