Cauliflower and Mushroom “Risotto” with Parmesan and Truffle Oil

Cauliflower Mushroom “Risotto” with Parmesan and Truffle Oil- a simple, healthy meal option using cauliflower “rice”. Ready in 30 min.

1 large head cauliflower, chopped into florets
1 can (15 oz.) cannellini beans, drained and rinsed
1 cup vegetable broth
2 tsp olive oil
8 oz. cremini mushrooms, sliced
1/2 yellow onion, chopped
3 cloves garlic, minced
1/4 tsp sea salt
1/4 tsp fresh ground pepper
2 Tbsp fresh lemon juice
1/2 cup Parmesan cheese, grated (or Pecorino Romano)
1/3 cup chopped fresh flat-leaf parsley leaves
1 Tbsp truffle oil (more or less to taste)

View the full recipe at Simple Healthy Kitchen →