Pesto Risotto with Sautéed Greens and Za'atar Cauliflower Steaks | Rebel Recipes

Ingredients

• 1 medium Cauliflower
• 2 tbsp Olive oil
• 1 tbsp Za atar
• 1 pinch Sea salt
• 250 g Arborio rice
• 1 Leek
• 4 cloves Garlic
• 3 tbsp White wine
• 1 litre - 1.25 litre Lveg stock
• 4 tbsp Nutritional yeast
• 1/2 Lemon juice
• 1 tsp Sea salt
• 2 tbsp Fresh thyme
• 1 lots Black pepper
• 30 g Basil
• 100 g Pine nuts
• 3 tbsp Extra virgin olive oil
• 1 clove Garlic
• 3 tbsp Nutritional yeast
• Black pepper
• 1 tbsp Olive oil
• 1 Courgette
• 150 g Frozen broad beans
• 1 tsp Salt