You'll love this savory and comforting risotto recipe made with an under appreciated vegetable.
Cut all the florets off the cauliflower, leaving little to no stems. Run the florets through a food processor until they become a rice-like texture, like the above photo.
In a large saucepan over medium heat, sauté shallots and garlic in coconut oil for about 2 minutes until softened. Using a wooden spoon, stir in sliced mushrooms and continue to cook until about half way cooked through. Then stir in the cauliflower rice and cook and combine with the mushroom, shallots, and garlic in the pan for another 2 minutes. You want to use the wooden spoon to toss everything in the pan and keep it moving pretty constantly.
Add white wine and stir to combine everything, allowing it to cook down for about 7 minutes. Then stir in 1/2 cup of nutritional yeast, the low-sodium vegetable stock, and sea salt and ground black pepper and continue to cook and stir the mixture for another 7 minutes.
Add chopped sage leaves and another 1/2 cup of nutritional yeast and continue to stir and cook for 5 minutes. Lastly, add in 1 tablespoon of miso paste and cook for another 3 to 5 minutes until most of the liquid has been absorbed. If you have it, you can stir in some pre-made vegan parmesan at the very end after you remove the pan from the heat. It's optional, but it adds a nice taste to the risotto.