Let’s just clear the air now- this is not real risotto. Instead of rice we have…. grated cauliflower. Sorry. At least I was up front about it before you went too far into this post. The good news is this recipe is: easier than risotto, healthier than risotto, and incredibly delicious. The bad news: it’s not risotto.
The recipe I followed did not call for the cheese or the butter but I felt justified in adding these ingredients. Otherwise, this felt like a mushy vegetable pile- I had to give it some love.
Seriously though this is a rock star recipe. The pureed beans add creaminess and protein, the spinach cooks down and sneaks some greens into the dish, and you can eat a very aggressive bowl because it’s just cauliflower after all.
If you’re looking for other recipes where I try to trick my mind into thinking cauliflower is a carb check out this Cauliflower Couscous. If you’re cauliflower crazy try this Roasted Cauliflower and White Cheddar Soup. If you’re looking for real risotto I don’t blame you.
Inspired by ForkandBeans
1 medium head of cauliflower
4 cups of fresh spinach
2 can white beans, rinsed and drained
1 cup vegetable broth
2 large shallot, diced
6 cloves garlic, minced
4 tablespoon sun-dried tomatoes, chopped
1 teaspoon fresh thyme
0.25 cups toasted pine nuts
1 cup parmesan cheese, grated
1 tablespoon butter (optional)
In batches, chop cauliflower in food processor to create a rice texture.
Heat a few tablespoons of olive oil in a large pot. Sauté the shallots, garlic and thyme for 2-3 minutes.
Add one can of the beans and the vegetable broth and simmer for five minutes. With an immersion blender (or regular blender) blend the contents until creamy and smooth (be careful this will splatter).
Add the cauliflower, sun-dried tomatoes, remainder of beans and spinach. Cover and let simmer until the spinach is wilted (5-10 minutes). Add a generous handful of parmesan and pat of butter and stir to combine. Garnish with pine nuts and more parmesan if desired.