Meet Bayla Haskel from @veg.it.out! Today she's teaching us to make cauliflower rice risotto. You won't need to stand over the stove-top for hours to get this perfect veggie-forward dish. Learn all about Bayla's trick in this video.

Get the recipe:

Oven-Baked Cauliflower Risotto
 1 (14-ounce) bag Heaven and Earth Cauliflower Rice(optionally, defrost it before preparing the recipe)
 1 small yellow onion
 2 cloves garlic
 7 and 1/2 ounces/220 grams each shiitake and shimeji mushrooms (or your favorite kind of mushroom)
 pinch of salt
 1/4 cup Baron Herzog Chenin Blanc or other dry white wine
 2 cups coconut milk (not coconut milk drink or creamer)
 1 teaspoon dried oregano
 pinch of pepper

For the full recipe, click here!

For more Just Make It, click here!