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!