Leek And Mushroom Cauliflower Risotto

• 1 head Cauliflower
• 2 Leeks, Cleaned And Tough Green Part Trimmed
• 4 Tablespoons Butter, Divided
• 8 ounces, weight Baby Bella Mushrooms, Sliced
• 1 cup Shredded Parmesan Cheese
• 1/2 cups Chicken Broth
• 1/4 cups Heavy Cream
• Salt And Pepper, to taste

1. Cut cauliflower into florets and put into a food processor. Pulse until cauliflower resembles rice.
2. Cut each leek in half lengthwise, then cut into 1/4-inch pieces.
3. Add 2 tablespoons butter, leeks and some salt to a skillet and saute over medium for 5 minutes. Add mushrooms to skillet and saute for 5 minutes more or until soft. Remove veggies from pan.
4. Add cauliflower, remaining 2 tablespoons butter, and salt to skillet over medium heat. Stir and cover with a lid. Let cook until soft, about 8 minutes, stirring occasionally.
5. Stir Parmesan, broth, and cream into cauliflower, add sauteed veggies and stir to combine. Season to taste!

cauliflower, leeks, butter, bella mushrooms, parmesan cheese, chicken broth, ubc, salt

Taken from tastykitchen.com/recipes/sidedishes/leek-and-mushroom-cauliflower-risotto/ (may not work)