Cauliflower Rice Risotto
Serves 110 mins prep10 mins cook
A healthy vegan and paleo cauliflower rice risotto made with mushrooms and a creamy truffle-tahini sauce, served over a bed of arugula with roasted Brussels, kabocha, and chicken sausages.
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What you need
Instructions
1: Sauté the onion and mushrooms over medium-high in avocado oil for about 2-3 minutes. 2: Add in the riced cauliflower and season with salt and pepper. Sauté for another couple of minutes to let the flavors meld. 3: Add the broth and allow the veggies to soak it up. 4: In a separate bowl, mix all other ingredients and stir in the cilantro. 5: Turn the heat off and let it sit for a minute or two. 6: Stir in the creamy sauce while the pan is still warm.View original recipe