Cauliflower "Risotto"

By á-9792

Vegan, grain and gluten-free

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

Details

Adapted from forkandbeans.com

Preparation

Step 1

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.