Cauliflower Rissoto

​Comfort food, rich with flavor and texture!  Serve with a crisp green salad and a slice of fresh bread slathered in salty butter.  Warms your heart and belly.

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Grate a head of cauliflower minus the woody stem. Or chop and toss in food processor to make fine grains of cauliflower. Save the unused parts in a ziploc in your freezer to make veggie stock!

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Chop an onion (we like red versus yellow) and sauté with 2 cloves of garlic

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Add that white wine baby. Pour a little in your glass and the rest in the pan. Ok, maybe just about 1/4 cup. Let it reduce to a thick paste of yum.

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Add in those cauliflower bits. I was lazy/starving so a lot of chunks are thicker than a grain of rice.

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Need to make it soupy with veggie broth so add about 1/2 cup.

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Toast some pine nuts (1/4 cup) in a skillet while waiting! Add to the cauliflower, stir in a squeeze of fresh lemon and top with either parm cheese or nutritional yeast!

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