Start by collecting ingredients for Hahn’s cauliflower rice risotto recipe. First, you’ll need a cauliflower head or a bag of cauliflower rice (preferably don’t freeze, but if that’s the case, Hahn offers the following workaround). Also, 2 tablespoons of butter (vegan alternatives are fine, Hahn recommends earth balance), 1/4 cup of dice onion, 2 cloves of garlic, chopped, 2 cups of sliced mushrooms, 1 cup of asparagus (1 length) Up to 2 inches).
For water and extra flavor, you’ll need ½ teaspoon of unsweetened garlic milk (although you’ll want to keep the whole thing handy in case you need to moisten the risotto at any time), nutritional yeast. 1 teaspoon, 1 teaspoon salt, 1 teaspoon garlic granules (or garlic powder if granules not found), 1/2 teaspoon pepper, and 1/4 cup coarsely chopped Italian flat leaves Decorate the parsley.
