Cauliflower Risotto With Veggies And Mushroom Sauce

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"Here's a warming, grounding, anti-inflammatory dish that goes perfectly for meatless Monday: Cauliflower risotto with veggies and mushroom sauce."

-- @nathaliesader

This cauliflower risotto with mushroom sauce is not only nutritious it’s also extremely beautiful with all the rainbow colored vegetables.

This recipe was featured in our Vegan Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

Serves 4

Ingredients:

1 small cauliflower head

1 small onion, sliced

1 cup mushrooms, sliced

1 leek, sliced

1/4 cup coconut milk

1/2 cup water

1/2 tsp salt

1/2 tsp black pepper

Pinch of turmeric

Avocado or olive oil

Directions:

Roughly cut cauliflower and place in the bowl of a food processor and grind until it is a rice-like consistency. Steam for 10 minutes and set aside.

In a medium saucepan with oil, sauté onion and mushrooms with pinch of salt and pepper for about 2-3 minutes.

Add coconut milk, water, and 1/2 tsp of salt. Bring to a boil, then reduce to low heat and let simmer for 15 minutes.

In a skillet, sauté leeks in oil, add the caulfiflower rice, and pinch of turmeric.

Add the mushroom mixture to the skillet and let simmer for 5 minutes. Serve immediately.