Cauliflower "Risotto"

Vegan, grain and gluten-free
Photo by Cindy K.
Adapted from forkandbeans.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from forkandbeans.com

Ingredients

  • 1/2

    medium head of cauliflower, chopped in a food processor

  • 2

    cups spinach, chopped

  • 1

    can white beans, rinsed and drained, divided (I prefer Great Northern Beans)

  • 1/2

    c. vegetable broth

  • 1

    large shallot, diced

  • 3

    cloves garlic, minced

  • 2

    Tb sundried tomatoes

  • 1

    Tb capers

  • 1/2

    tsp fresh thyme, or 1 tsp dried

  • toasted pinenuts, optional

Directions

In a medium-sized pot, heat 1 Tb olive oil on medium heat until warmed. Place the shallots, garlic, and thyme inside and saute for 2-3 minutes or until fragrant and translucent. Place 1/2 the can of beans and vegetable broth into the pot and simmer for 5 minutes. With an immersion blender (or if you do not have one, use a regular blender), gently blend all of the contents together in the pot until creamy and smooth. Add grated cauliflower, sun-dried tomatoes, remainder beans, and spinach. Cover with a lid and allow to heat through for a good 5 minutes. Add the capers before you serve and garnish with toasted pinenuts.

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