Ingredients
1 Head Cauliflower
2 Cans Coconut Milk
1 T Arrowroot Powder, dissolved in 1 T Water
6 Cloves Garlic, minced
1/2 Onion, diced
1 lb Mushrooms, sliced thin
2 T Fresh Chives, chopped
Salt and Pepper to taste
1/4 t Oregano
1/4 t Basil
1/4 t Marjoram
1/4 t Thyme
Instructions
Chop the cauliflower into florets. Place in a food processor and pulse until you have a rice-like consistency. Set aside.
Add some butter or oil to a large saucepan or stockpot and saute the garlic and onion. When the onions are soft, add the coconut milk, arrowroot powder, and seasoning. Whisk constantly until slightly thickened, then add mushrooms and chives. Stir for another minute or two so that the mushrooms soften slightly, then add the cauliflower and combine well.
Keep stirring and cooking until the cauliflower is soft but not mushy (true risotto is slightly al dente). Serve alone or with anything you like
Recipe Credit: tgipaleo.com
