Cauliflower and Shiitake Risotto

Ingredients

For 2 servings

• 1 large head of cauliflower, grated
• 1 cup shiitake mushrooms, sliced
• 8 cherry tomatoes, halved
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1/4 cup nutritional yeast
• a handful basil leaves, finely chopped
• to taste salt
• to taste black pepper

Method

1. 1

   Heat 1 tablespoon of olive oil in a large skillet over medium heat.

2. 2

   Add the sliced shiitake mushrooms and a pinch of salt into the skillet. Saute until they turn golden brown.

3. 3

   Add in the minced garlic and cook until it's fragrant.

4. 4

   Transfer the cooked mushrooms and garlic into a bowl and set them aside for later.

5. 5

   In the same skillet, add the remaining olive oil and the grated cauliflower. Simmer until the cauliflower is slightly toasted.

6. 6

   Pour in the vegetable broth and stir until the cauliflower becomes tender.

7. 7

   Add the nutritional yeast to the skillet and stir until it's well combined and the risotto appears creamy.

8. 8

   Fold in the sautéed mushrooms and stir well to combine everything together.

9. 9

   In a separate pan, roast the halved cherry tomatoes until they are slightly charred.

10. 10

    Scoop the risotto into a bowl. Top it with roasted cherry tomatoes and a sprinkling of the chopped fresh basil. Season with additional salt and black pepper, if desired.