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Quick Cauliflower "Risotto" with Asparagus + Cilantro-Basil Hemp Seed Pesto.
HALF BAKED HARVEST21Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1/4 cup olive oil
- 1/2 onion (small, finely chopped)
- 2 heads cauliflower (small, or 1 large, finely grated)
- 2 cloves garlic (minced or grated)
- 1/3 cup white wine
- 1 inch asparagus (small bunch, cut into 1-2 sticks)
- 1/2 cup veggie (or chicken broth + more if needed)
- 1 lemon (zest of)
- 1/2 cup full fat coconut milk (canned, or cream)
- 3/4 cup Parmesan cheese (use nutritional yeast for vegan eaters)
- 2 Tbsp. fresh parsley (chopped)
- 1 cup fresh cilantro (finely chopped)
- 3/4 cup fresh basil (finely chopped)
- 1/2 cup hemp seeds
- 1/3 cup olive oil (+ more for drizzling or use truffle oil for drizzling!)
- 1 Tbsp. fresh lemon juice
- 1 clove garlic (minced or grated, optional)
- 1/3 cup Parmesan cheese (or nutritional yeast, optional)
- crushed red pepper (to taste)
- salt
- pepper
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