Cauliflower “Risotto”

  • 1/2 medium head of cauliflower, chopped
  • 2 cups spinach, chopped
  • 1 can white beans, rinsed and drained, divided
  • 1/2 c. GF vegetable broth
  • 1 large shallot, diced or equivalent amount in yellow onion
  • 3 cloves garlic, minced
  • 2 Tb sundried tomatoes
  • 1 Tb capers
  • 1/2 tsp fresh thyme, or 1 tsp dried
  • toasted pinenuts, optional

In a medium-sized pot, heat 1 Tb olive oil on medium heat until warmed. Place the shallots, garlic, and thyme inside and saute for 2-3 minutes or until fragrant and translucent.

Place 1/2 the can of beans and vegetable broth into the pot and simmer for 5 minutes.

With an immersion blender (or if you do not have one, use a regular blender), gently blend all of the contents together in the pot until creamy and smooth.

Add grated cauliflower, sun-dried tomatoes, remainder beans, and spinach. Cover with a lid and allow to heat through for a good 5 minutes.

Add the capers before you serve and garnish with toasted pinenuts. This serves two. I doubled it to make jar lunches for the week.

Adapted from Fork and Beans

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