It’s almost like risotto…ALMOST. Either way it’s out-of-this-world satisfying. Think rich and creamy, hearty, cheesy…okay okay, just make it. I’ll be honest and say that cauliflower rice never satisfies me. But ever since I made up this recipe awhile back I haven’t NOT had a bag of this riced veggie in my fridge for when the craving hits.
Cashew Cream: blend 1/2 cup soaked and drained cashews, sea salt, 1/2 cup nutritional yeast, 1/2 cup almond milk until thin and place in fridge to settle overnight.
When ready to assemble, throw about 4 tablespoons into some cauliflower rice on the stove and cook the mixture into the rice until soft!