Vegetarian Cauliflower Risotto
Riced cauliflower, spinach, chickpeas, walnuts, and Parmesan come together in this wholesome twist on risotto that's hearty, satisfying, and packed with fresh, vibrant flavor.
Ingredients
- 1 medium head of cauliflower, chopped
- 1 medium onion, finely chopped
- 1 tbsp minced garlic
- 3 cups fresh spinach, chopped
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 cup grated Parmesan cheese
- 1 cup chopped walnuts
- 1 cup chopped dried apricots
- ¼ cup chopped fresh Italian parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Place the cauliflower in a food processor and pulse in batches until it resembles coarse rice.
- In a large sauté pan, heat the olive oil and butter over medium heat. Add the onion and garlic, and sauté until tender and just beginning to brown.
- Stir in the riced cauliflower and cook, stirring occasionally, until golden brown—about 10 minutes.
- Add the remaining ingredients and cook for another 5 minutes, until everything is well combined and heated through.
- Finish with a sprinkle of extra Parmesan and fresh Italian parsley before serving.