Cauliflower Risotto - Vegan Low-Carb | Hayle Allotment Society

Ingredients

• 3 T olive oil
• 450 g mushrooms (chopped (I used just oyster, but any mix would be great))
• 1 C cauliflower (head grated (either by hand or food processor))
• 1⁄4 c dry white wine
• 1 c onion (grated)
• 2 clv garlic (minced)
• 1⁄2 c vegetable broth (or stock cube and water)
• 6 T pine nuts (lightly toasted)
• 2 T parmesan cheese (vegan replacement nutritional yeast)
• 1 t salt
• 2 T butter (or vegan margarine)
• 1 pn pepper (to taste)
• 1 ds truffle oil