Cauliflower Risotto with Mushrooms | A Bunch of Spinach

Ingredients

• 1 head (about 800 g) cauliflower, cut into florets
• 1 medium onion
• 100 g smoked bacon
• 300 g Portobello mushrooms or champignons
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tsp dry thyme
• 1 tbsp vegetable or mushroom broth
• 1/2 cup finely chopped parsley
• 4 tbsp grated Parmesan (lactose free)