Recipe from our Kitchen: Vegan Cauliflower Risotto with Mushrooms

Serves 4

Ingredients:

4 Tablespoons extra virgin olive oil
8 ounces mushrooms, chopped (about 3 cups)
2 cloves garlic, minced
½ Tablespoon fresh rosemary, chopped
½ Tablespoon fresh thyme, chopped
Salt and pepper, to taste
12 ounces riced cauliflower, fresh (about ½ head) or frozen
¼ cup white wine
½ cup vegetable broth
4-6 oz silken tofu, pureed
¼ to ½ cup nutritional yeast (to taste)

Method:

1. Heat the olive oil in a large sauté pan over medium heat. Add the mushrooms and garlic, sauteing until mushrooms are tender, fragrant and beginning to brown. Season with the rosemary, thyme, salt and pepper.
2. Add the riced cauliflower, stirring to coat with the mushroom mixture. Cook for a couple of minutes, especially if using frozen cauliflower. You want the mixture to be somewhat dry before adding the next liquid ingredients. (See note, below.)
3. When the cauliflower has lost most of its initial moisture, add the white wine and simmer until the liquid has nearly cooked away. Add the vegetable broth a splash at a time, stirring while each addition evaporates. This will concentrate the flavor as it cooks.
4. As the cauliflower becomes tender, add a little more vegetable broth and a few tablespoons of pureed silken tofu. Reduce the heat to medium-low. Cover with a lid and continue
   to cook until the cauliflower is tender and creamy. Add more broth or tofu if needed.
5. To finish, stir in the nutritional yeast, mixing it well to combine. Adjust the seasonings if necessary. Serve immediately.