Cauliflower Risotto with Mushrooms
A divine, creamy cauliflower risotto that is delicious and super light.
Ingredients
- 1 cauliflower
- 1 tbsp olive oil
- salt
- spice mix
- 300-400 gr. mushrooms
- 1/2 cup almond milk
- 1/2 tbsp flour
- 1/2 cup shredded vegan cheese or vegan feta
Instructions
- Start by boiling the cauliflower florets in salted water. Remove from the pot as soon as they are soft enough to pierce with a fork. The smaller the bouquets, the faster they will boil.
- Pour the olive oil into a pan or wok. Heat it up. Add the mushrooms and cook for 4-5 minutes. Add salt and black pepper. Add the milk and flour. Stir and lower the temperature. As soon as your "sauce" thickens, add the grated cheese. As soon as it melts, throw in the cauliflower after chopping it with a knife and giving it the shape of rice.
- Mix to homogenize the ingredients and serve.