INGREDIENTS
!For the roasted mushrooms:
8 oz
Porcini mushrooms, sliced
salt and pepper
olive or coconut oil cooking spray
!For the risotto:
1
medium yellow onion, thinly diced
2 tsp
minced garlic
1
medium head cauliflower, cut into florets
2 cups
low sodium vegetable broth
2 tsp
white wine vinegar
salt and pepper,