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Cauliflower Risotto

Yields1 Serving

cauliflower

 ¼ Medium-sized cauliflower
 100 g Mushrooms
 ½ Medium-sized onion
 1.50 tbsp Olive Oil
 1 Finely chopped garlic clove
 3 tbsp Pine nuts
 ¼ cup Vegetable broth
 1 tbsp Nutritional Yeast
 Salt and black pepper to taste
 1 tbsp Vegan Margarine
 Truffle Oil
1

Heat olive oil in a frying pan and sauté mushrooms until tender. Empty into a bowl

2

Cook onions and garlic in the frying pan until color changes

3

Add cauliflower and cook for about 5 minutes, until tender

4

Lower the flame, add the broth, and cook for a few minutes

5

Pulse the pine nuts, salt, and nutritional yeast in a food processor

6

Mix the pine nut mixture with cauliflower

7

Garnish with mushrooms and some truffle oil

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories787
% Daily Value *
Total Fat 76.3g98%
Total Carbohydrate 17.7g7%
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.