Cauliflower Risotto with Roasted Mushrooms

For the roasted mushrooms:

1. Preheat oven to 350 degrees Fahrenheit. Grease or line a baking sheet with foil and set aside.
2. Spread the sliced mushrooms on the baking sheet and spray with the cooking spray. Sprinkle with salt and toss until evenly distributed. Bake in the oven at 350 degrees Fahrenheit for about 10-12 minutes, or until golden and slightly crispy. Set aside until ready to use.

For the risotto:

1. Heat a large skillet over medium-high heat. Add the thinly diced onion to the skillet and cook, stirring often, until translucent, about 3-4 minutes. Add in minced garlic and cook for another 2 minutes, or until golden.
2. Meanwhile, add the cauliflower florets to a food processor and process, scraping down as needed, until it resembles “rice,” approximately 2-3 minutes. Add the cauliflower “rice” to the skillet and stir, cooking for about a minute or so, until combined.
3. Heat the vegetable broth to a gentle simmer, preferably over the stovetop, but the microwave is (per usual) a viable option. Add in ¼ cup of the simmering broth to the cauliflower mixture in the skillet and cook, stirring constantly, until completely incorporated. Repeat until only ½ cup of the broth remains. Stir in the white wine vinegar, adding in more or less as you desire, and then stir in the rest of the broth. Once all the broth has been incorporated, it is best to let the risotto sit on the stove over low heat, as it lets the flavors really mingle and caramelize. That being said, you are welcome to serve it right away. Salt and pepper to taste, and top with roasted mushrooms. Devour.