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Bean and Cauliflower Risotto

Vegetarian Vegan Low-Calorie

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A mouthwatering vegan recipe you can eat for breakfast, dinner and lunch! It will go perfect on its own, as a side dish or on bread. Perfect for a diabetic diet as well. You can swap the capers with any pickled vegetable you like, and if you're short on dried tomatoes, fresh ones will do just as well. Just make sure you don't skip on toasting the pine nuts, as this will really add a kick of deep warm flavor!

Prep Time 20 minutes

Serves: 4

Difficulty Level: Low

Bean and Cauliflower Risotto

Ingredients for dish:

Shallots - 1 (diced)

Garlic - 3 cloves (minced)

Thyme - 1/2 tsp.

Canned white beans - 1 can (drained)

Vegetable broth - 1/2 cup

Cauliflower - 1/2 head (chopped)

Spinach - 2 cups (chopped)

Sun-dried tomatoes - 2 tbsp.

Capers - 1 tbsp.

Pine nuts - as needed (toasted)

Olive oil - as needed

Method of preparing the dish:

Warm some oil in a medium-sized pot. Add the shallots, garlic, and thyme and sauté for 3 minutes, until translucent.
Add half of the can of beans and vegetable broth, and let simmer for 5 minutes.
Blend all the contents using an immersion blender until the mixture is smooth and creamy.
Add the remaining beans, cauliflower, spinach and sundried tomatoes. Cover the pot with a lid and allow the dish to heat through for 5 minutes. Add the capers, and garnish with pine nuts.

Source: Fork and Beans

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