Cauliflower Risotto



head cauliflower (trimmed into florets, stem discarded)
1 tablespoon
coconut oil
leek (well cleaned and thinly sliced)
salt (to taste)
2 cloves
garlic (minced)
2 cups
seasonal vegetables (such as asparagus, peas, snap peas, bell peppers, mushrooms, sundried tomatoes, etc.; cut into small dice; optional)
1 1⁄2 tablespoon
1 tablespoon
nutritional yeast
1 tablespoon
miso paste
1 1⁄2 cup
vegetable broth
1⁄2 tablespoon
lemon juice
pepper (to taste)
parsley (roughly chopped, for garnish)


Pulse the cauliflower florets in small batches in the bowl of a food processor until the size of grains of rice. Set aside.

Heat the oil in a large skillet. Add the leeks and a sprinkle of salt and saute until softened. Add the garlic and saute a few minutes more, until fragrant. Add the optional vegetables, first adding those that will take longer to cook, then any others.

Meanwhile, in a separate bowl whisk together the tahini, nutritional yeast, miso paste and broth. Set aside.

When the leeks are tender and the other vegetables almost done, add the cauliflower. Cook for a few minutes more, then add the broth mixture and simmer for a few minutes more to thicken.

Remove from heat and stir in the lemon juice. Adjust the seasonings and serve garnished with parsley.  (Recipeā™¦247)