Cauliflower risotto with chanterelles

Do this

1. Peel and finely chop the onion and garlic.
2. Divide the cauliflower head into smaller pieces and pulse in a food processor until rice-sized pieces.
3. Clean and cut the chanterelles into smaller pieces.
4. Sauté the shallots in avocado oil over medium heat. Stir in the garlic and chanterelles, season with salt and fry until golden.
5. Lower the heat and mix everything together in the pan. Add the nut spread and a little water to the other side of the pan and stir to form a paste, adding more water as needed. (You can replace the nut spread and water with oat cream).
6. Add broth and nutritional yeast – mild umami and mix together.
7. Turn the cauliflower rice over and add more water if the risotto is too dry. When the cauliflower is “al dente” (soft but with a bit of chewiness), stir in the parsley and spinach.
8. Remove from heat when spinach begins to lose its shape and season with salt and black pepper. Top with more nutritional yeast and serve.