Cauliflower Risotto

This is an attempt to mimic something that we had at a restaurant.

• 4 cups finely chopped cauliflower
• Heaping Tbsp coconut oil
• 2 tsp Vegeta or other vegetarian bouillon
• Half can coconut cream
• 2 tsp lemon juice
• 1/2 Fresh ground black pepper
• 1/4 tsp white pepper
• 1/4 cup fresh chopped parsley

Saute cauliflower in coconut oil and Vegeta. When it’s half cooked add the coconut cream, lemon juice and pepper(s). Reduce liquid a little bit. Toss in parsley once you have turned the heat off.

This recipe is creamy but uses no cream or butter!