Recipe: <!-- -->Roasted Cauliflower Risotto<!-- --> | Whole Foods Market

Ingredients

• 1 1/2 cups short grain brown rice, soaked 8 hours or overnight in cold water to cover
• 1 cup dry white wine
• 1 large shallot, finely chopped
• 4 cups low-sodium vegetable broth, warmed, divided
• 5 cups cauliflower florets, broken into bite-size pieces
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine sea salt, divided
• 1/2 cup finely grated Parmigiano Reggiano
• 1/4 teaspoon ground black pepper
• 1/2 cup toasted walnuts, chopped
• 1/4 cup chopped fresh flat-leaf parsley