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Cauliflower Risotto

From: cleaneatingmag.com
SERVES 4

1 large head cauliflower, chopped into florets (leaves and thick core discarded)
1 15-oz BPA-free can unsalted cannellini beans, drained and rinsed
1 cup low-sodium chicken or vegetable broth
Olive oil cooking spray
8 oz cremini mushrooms, sliced
1 yellow onion, chopped
3 cloves garlic, minced
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
2 tbsp fresh lemon juice
1 1/2 oz grated Pecorino Romano cheese, divided (about 1/3 cup)
1/3 cup chopped fresh flat-leaf parsley leaves
4 tsp truffle oil

To a large food processor, add one- third of cauliflower and process for about 15 seconds, until pieces are about the size of grains of rice. Transfer to a large bowl and repeat with remaining cauliflower until you yield 6 cups of cauliflower “rice.” (NOTE: It is important to work in batches in order to get even-sized pieces.)

To a blender, add beans and broth and process until smooth, about 1 minute.

Mist a large saucepan with cooking spray and heat on medium-low. Add mushrooms and onion and cook for 5 to 7 minutes, stirring often, until soft, lightly browned and most of liquid has evaporated. Add garlic, salt and pepper and cook for 1 minute more. Add lemon juice, increase heat to medium-high, and cook, stirring, until liquid has evaporated, about 1 minute.

Pour bean-broth pure´e into saucepan and bring to a simmer. Add 6 cups cauliflower “rice” and stir well. Reduce heat tomedium, cover, and cook for 8 to 10 minutes, stirring occasionally, until cauliflower is tender.

Uncover and reduce heat to low. Stir in 3/4 oz cheese. Turn off heat and stir in parsley. Divide among serving bowls. Drizzle truffle oil over each serving and sprinkle with remaining 3/4 oz cheese, dividing evenly.