Creamy Vegan Risotto with Quinoa, Asparagus, and Cauliflower

INGREDIENTS

medium head cauliflower, cut into rough florets, divided (about 5 cups)

2 tbsp

plus 1 teaspoon extra-virgin olive oil, divided

1 tsp

kosher salt, divided, plus additional to taste

1/2 tsp

ground black pepper, divided, plus additional to taste

–16 ounces quartered artichoke hearts, drained from a can or defrosted from frozen

1 lb

asparagus (about 1 small bunch)

1 15 ounce can

reduced-sodium white beans, such as cannellini beans, white kidney beans, or Great Northern beans

1 clove

garlic, peeled and left whole (if you are a serious garlic fiend, you can up to 2)

2 tbsp

freshly squeezed lemon juice

2 tbsp

nutritional yeast*

2 1/3 cups

Almond Breeze almondmilk Original Unsweetened, divided

large shallot, diced

1 cup

uncooked quinoa

3 tbsp

chopped fresh chives, plus additional for serving