Cauliflower Risotto

• 1 onion (sliced)
• 4 ounces mushrooms (sliced)
• 2 tablespoons extra virgin olive oil (EVOO, divided)
• 1 cauliflower head (riced)
• 1/4 cup flat leaf parsley (chopped)
• 1 tablespoon fresh rosemary (fine chopped)
• 4 ounces parmesan cheese (parmagiano regiano, grated)
• 1 cup almond milk
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)

1. Preheat oven to 350f.
2. Place saute pan with 1 tablespoon of EVOO over medium heat, add onions and cook until translucent. Add mushrooms and saute until tender. Remove from heat.
3. Place cauliflower and herbs into a mixing bowl and toss together with remaining EVOO. Transfer mixture onto a baking sheet, and place in oven for 30 minutes.
4. Place large skillet over medium high heat and combine cauliflower with onion and mushroom mixture. Add cheese and almond milk and cook until it comes to a boil, reduce heat and continue to simmer for 5 minutes. Remove form heat and serve.
5. Serving suggestion: Try serving with grilled fish and Romesco sauce.

onion, mushrooms, extra virgin olive oil, cauliflower, flat leaf parsley, fresh rosemary, parmesan cheese, almond milk, salt, pepper

Taken from www.food.com/recipe/cauliflower-risotto-518896 (may not work)