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.

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