Who doesn't love creamy delicious risotto? Not me! I'm not a huge fan of the calories and carbs though. But Cauliflower risotto? A resounding yes! I tried a few recipes, and this is my own version that tastes awesome and is friendly to the waistline.

1 small head of cauliflower

5 garlic cloves, minced

1 large shallot, minced

1 TBS olive oil

1 cup of chicken broth (or vegetable)

1 can of white beans (I used cannellini beans)

3 cups of baby spinach

2 TBS sundried tomatoes, chopped

1 cup parmesen cheese

1/4 cup of toasted pine nuts

balsamic reduction glaze (NOT regular balsamic vinegar)

fresh ground black pepper

white truffle salt (optional)

In a food processor, chop clean cauliflower florets (remove the stalks) on high for about 1 minute until rice consistency. Put "rice" into a big glass bowl with a microwave-safe glass or ceramic plate over it and microwave on high for 10 minutes (stirring once) *This cuts the cooking time WAY down. Leave plate on bowl to further steam. Next, in the food processor, mince the garlic and shallot. Heat olive oil a large pot (I use a stock pot) and sauté minced garlic and shallot. Once translucent, add 1/2 cup of the chicken broth and half of the can of beans (do NOT drain) to the pot and simmer for 5 minutes.

Now transfer the ingredients into the food processor and blend on high for 1 minute, making a creamy puree. Transfer back into the pot and add the cauliflower, spinach, sundried tomatoes, parmesan cheese, and rest of the beans and chicken broth. Cover pot and simmer for 10-15 minutes, stirring occasionally, until spinach is wilted and cauliflower is soft and has creamy texture.

Spoon mixture in the center of 4 plates and top with a drizzle of balsamic reduction, fresh ground pepper and dash of salt. Lastly top with the toasted pine nuts (I do mine on tinfoil in the toaster oven for about 2 minutes until golden) Bon appetit!

Per serving (4) 175 calories, 8 grams of protein, 5 grams of fat, 3 grams of fiber, 16 grams of carbs

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