White Bean Cauliflower “Risotto”

What a vitamin-packed dinner! Cauliflower. As risotto. Delicious!


1/2 medium head of cauliflower, chopped in a food processor
2 cups spinach, chopped
1 can white beans, rinsed and drained, divided
1/2 c. vegetable broth
1 large shallot, diced
3 cloves garlic, minced
2 Tb sundried tomatoes
1 Tb capers
1/2 tsp fresh thyme, or 1 tsp dried
toasted pinenuts, optional
Morgenster olive oil, for drizzling


In a medium-sized pot, heat 1 Tbsp olive oil on medium heat until warmed. Place the shallots, garlic, and thyme inside and saute for 2-3 minutes or until fragrant and translucent. Add the garlic powder, onion powder, and sea salt.

Place 1/2 of the beans and vegetable broth into the pot and simmer for 5 minutes.

With an immersion blender (or if you do not have one, use a regular blender), gently blend all of the contents together in the pot until creamy and smooth. It will not be too thick. If you are using a blender, return contents to the pot.