Cauliflower Risotto

Ingredients:

• 1 medium head of cauliflower
• 1/2 cup yellow onion, thinly diced
• 2 small cloves of garlic, crushed or minced
• 2 cups of vegetable stock
• 1 tbsp olive oil
• 1 cup-mushrooms (Any kind will do, I used Shitake); chopped
• 4 cups of  fresh spinach
• Pinch of salt
• Parmesan cheese for a topper
  

Directions:
First, wash and loosely chop the head of cauliflower and prep it to go into a food processor with a grater attachment.  Shred it to rice sized pieces.  If you don’t have a food processor you can chop the cauliflower into small rice sized bits (this may take a little longer).

Heat the olive oil in a large skillet.  Toss in the onions and cook until translucent, about 3-5 minutes.  Add the garlic, cooking until golden.

Then, add in the cauliflower “rice”.  Cook for a couple of minutes to combine then add 2 cups of vegetable stock.  Keep on medium heat and cover.  Cook until cauliflower is soft but not mushy.  By this time, most of the liquid should be absorbed  (I had to drain a little stock out of mine so it wasn’t soupy).  Stir in mushrooms and spinach, a little at a time to combine.  Heat thoroughly so spinach wilts.

Serve topped with a sprinkle of Parmesan and a pinch of salt-if needed.