cauliflower risotto

I love Risotto! And I wanted to come up with a healthier version of this rice dish. Here you go!

Ingredients:

·         1 (14 oz) can of Great Northern beans (rinsed, drained, and dived into 1/2)

·         ½ red onion (diced)

·         1 tbsp minced garlic

·         ½ tsp dried thyme

·         1 cup vegetable broth (plus a splash)

·         4 cups of riced cauliflower

·         1 roma tomato (diced)

·         1-2 tbsp capers

·         2 cups of “Power Greens” (baby kale, spinach, chard, and collard greens)

·         1 cup mushrooms (sliced)  

·         ¼- ½ cup of nutritional yeast

·         Season To Taste: salt, garlic powder, onion powder, & pepper

Instructions:                       

1.       Heat a splash of vegetable broth in a pot along with the onions, garlic, and thyme in a pot.

2.       Sauté until fragrant and translucent. (add more broth if needed)

3.       Place seasonings, ½ of the beans, and vegetable broth into the pot and simmer for about 5 minutes.

4.       With an immersion blender blend the contents of the pot until smooth and creamy. (If you do not have an immersion blender, place contents of pot into a regular blender, blend, then return to pot.)

5.       Add cauliflower, tomatoes, nutritional yeast, remainder of beans, and capers.

6.       Cover pot a simmer for about 5 minutes.

7.       Add Power Greens and allow them to welt.

8.       Enjoy!