Cauliflower Mushroom "Risotto" with Parmesan and Truffle Oil

1 packageJoyloop Cauliflower Rice
½ can (15-ounce size)Cannellini beans
½ cupVegetable stock
2 teaspoonsOlive oil
4 ouncesCremini mushrooms, sliced
½ Yellow onion, chopped
2 clovesGarlic, minced
1 tablespoonFresh lemon juice
¼ cupGrated Parmesan cheese
¼ cupChopped fresh flat-leaf parsley
To tasteSalt and pepper
To tasteTruffle oil


Add beans and broth to food processor and puree 30 seconds until smooth and set aside.

2. Add olive oil to a large pan and heat on medium-low. Add mushrooms and onions. Cook until onions are soft and mushrooms are lightly browned (about 5 min.)

Add garlic, salt/pepper, and lemon juice and increase heat to medium-high. Continue cooking until almost all the liquid has evaporated.

Add bean puree to the pan and bring to a simmer. Stir in the cauliflower rice. Reduce heat to medium, cover the pan, and cook, stirring occasionally, until cauliflower is tender, 5-7 minutes.

Uncover the pan and turn off the heat. Add the cheese and parsley and stir until combined. Drizzle with truffle oil and serve.

Serves 2

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