Description

You'll be amazed at how wonderful this rice free risotto is. The grated cauliflower mimics the size and texture of rice and the white beans with water make it creamy. The final dish is much healthier for you because it is a low fat and low carb dish.

Ingredients

• 1 large head cauliflower, stem removed, broken into florets
• 15 oz. can cannellini beans
• 1 c. water
• 2 T. extra-virgin olive oil
• 1/2 c. yellow onion, finely diced
• 8 oz. wild mushrooms, thinly sliced
• 1 T. finely chopped garlic
• 1 t. thyme leaves
• 1/4 c. dry white wine
• 1/2 c. grated Parmesan cheese, plus more for topping
• sea salt
• freshly ground black pepper
• 10 basil leaves, cut into ribbons
• aged balsamic vinegar, for drizzling

Steps

1. Grate cauliflower florets using the large hole side of a box grater or with a food processor with a grating attachment or a food grinder. Set aside.
2. Blend the beans with 1 c. water until smooth and creamy; set aside.
3. In a large saucepan, add the oil; heat over medium-high heat. When oil is shimmering, add onions; sauté until translucent, about 2 minutes. Add the mushrooms; sauté until tender, about 3 minutes. Add the garlic and thyme; sauté until fragrant, about 1 minute. Add the riced cauliflower; sauté for about 5 minutes or until tender.