Cauliflower Risotto

Beans

1/3 Cup White or Navy or Northern Beans

Clean, rinse and overnight soak the beans in water.

Yields: 1 Cup Cooked Beans

1/2 Tsp Salt
2 Cups Water

Rinse the beans and cook with salt for 4 whistles.

Cauliflower Rice

1 Medium Cauliflower

Make cauliflower rice using food processor.

Yields: 7 Cups Cauliflower Rice

Rissotto

1 Tbsp Olive Oil
1/3 Cup Shallot, Chopped
2 Garlic Cloves, Chopped
1 Tsp Dried Thyme

Heat oil in a pan, add shallot, garlic, thyme and saute for 3 minutes in medium flame.

1/2 Cup Water

Add 1/2 cup of cooked beans, water and allow it to simmer in medium for 5 minutes.

With immersion blender, gently blend all the contents together in the pot until creamy and smooth (I added 1/2 cup more water while blending, added 1/4 cup at a time).

2 Tbsp Sundried Tomatoes, packed in oil and drained
6 oz TJ Spinach, Chopped

Add cauliflower rice, sun-dried tomatoes, remaining beans and spinach, cover and cook for 5 minutes in medium flame. Switch off the stove.

1/2 Tsp Black Pepper Powder
3/4 Tsp Salt
1 Tbsp Capers
2 Tbsp Pine Nuts, Toasted (Optional)

Add capers, toasted pine nuts, salt and black pepper powder, mix well and serve.

Taste Note: Tastes Good, thats all you can expect from cauliflower.
Yields: 6 Cups
Serves: 2 to 3
Source: forkandbeans