Healthy Cauliflower Risotto with Roasted Pecans

Ingredients

• 1 large cauliflower
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 200 ml vegetable broth
• 50 grams grated Parmesan cheese
• 50 grams roasted pecans
•  Salt and pepper to taste
•  Fresh parsley for garnish

Instructions

1. 1 Divide the cauliflower into florets and process them in a food processor until they resemble rice grains.
2. 2 Heat the olive oil in a large pan and add the onion and garlic. Cook until soft and fragrant.
3. 3 Add the cauliflower rice to the pan and stir well.
4. 4 Pour in the vegetable broth and let it simmer for about 10 minutes until the cauliflower is tender.
5. 5 Stir in the grated Parmesan cheese and season with salt and pepper.
6. 6 Divide the cauliflower risotto among four plates, sprinkle with the roasted pecans, and garnish with fresh parsley. Enjoy!