Leek and Mushroom Cauliflower Risotto
1 head of cauliflower
60 g Butter
2 Leeks , Cleaned and tough green parts trimmed
230 g Mushrooms , sliced
100 g Shredded Parmesan Cheese
120 ml veg broth
60 ml heavy cream
Salt and pepper to taste
Cut cauliflower into florets and put into a food processor. Pulse until the cauliflower resembles rice
Cut each leek in half lengthwise, then cut into ¼ inch pieces.
Add 2 Tbsp butter, leeks and some salt to a skillet and sauté over medium for 5 minutes
Add mushrooms to skillet and sauté for 5 minutes more or until soft
Remove veggies from pan
Add cauliflower, 2 tbsp of butter, and salt to skillet over medium heat. Stir together and cover with a lid. Let cook until soft, about 8 minutes, stirring occasionally.
Stir parmesan, broth, and cream into cauliflower, add sautéed veggies and stir to combine.
Season to taste.