mushroom sage cauliflower risotto - hot for food

Ingredients

• 1 head of cauliflower
• 2 tbsp coconut oil
• 1/3 C minced shallot
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced (about 3 cups sliced)
• 1/2 C dry white wine
• 1 C nutritional yeast
• 1 C low-sodium vegetable stock
• 1 tsp sea salt
• 1 tsp ground pepper
• 1 tbsp miso paste
• 1/3 C fresh sage leaves, finely chopped
• 1/3 C vegan parmesan