Crunchy Cauliflower Mushroom Risotto

1/2 of a large grated cauliflower shredded like rice
2 cups of fresh chopped white mushrooms
1 small diced Spanish onion
2 stems of chopped green onion 
1/4 of a cup of fresh chopped parsley
2 tbsps of store bought jarred peanut sauce
2 tbsps of avocado or olive oil
A couple of dashes of salt and pepper
1/2 a cup of grated romano or parmegiano cheese
1/4 of a cup of crushed walnuts

1. In a large pan add oil and chopped Spanish onions. Cook for 2 minutes.
2. Add cauliflower, mushrooms, chopped green onions and parsley.
3. Add peanut sauce, salt, pepper, chopped walnuts and grated cheese. Cook for 8-10 on medium heat.
Serves 4

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