Creamy Cauliflower Sauce Risotto ... Two Ways!

Continuing on my cauliflower kick (here and here), I recently discovered creamy cauliflower sauce from Pinch of Yum. It's amazing! I whipped up a batch and made a creamy mushroom and spinach risotto and then used the leftover sauce and rice to make a broccoli and chicken risotto a couple of days later. Healthy, satisfying, easy to make and yummy!

To start, cook whatever rice you prefer as you normally would. In this case, I used a mix of 3 parts brown rice and 1 part wild rice. I made 2 cups, which was enough for both recipes.

Here's my version of the creamy cauliflower sauce, close to but not exactly the same as the original.

Simmer until the cauliflower is tender:
5 cups cauliflower, roughly chopped
6 cups water 
1 tbsp soy sauce (optional, for a bit of flavor) 

Add cooked, drained cauliflower to blender with:
1 cup of the cauliflower cooking liquid
1/2 cup milk or milk substitute (I used almond milk)
2 cloves of garlic 
1 tbsp miso (optional)
1 tbsp textured vegetable protein  (optional)
1 tbsp olive oil
Blend until you have a smooth sauce

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(1) Mushroom and Spinach Risotto (Makes 2-3 servings as a main dish)

Saute for 3-5 mins until tender:
1 onion, diced
1 clove of garlic, minced

Add and saute until cooked through:
3-4 cups mushrooms, sliced or quartered

Add and saute until wilted, just a few minutes:
3-4 cups fresh spinach (or equivalent frozen)

Add and stir together well:
Half of cauliflower sauce 
Rice (1 cup uncooked)
Salt and pepper to taste

Garnish with chopped scallions

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(2) Broccoli and Chicken Risotto (Makes 2-3 servings as a main dish)

Preheat oven to 350F
Roast until tender, about 15-20 mins:
3-4 cups broccoli, chopped 
Tossed with 1 tbsp olive oil, salt and pepper

At the same time, in the oven roast until cooked:
2 chicken breasts
Seasoned with salt, pepper and anything else you like (I used a bit of smoked paprika here)

Saute for 3-5 mins until tender:
1 onion, diced
1 clove of garlic, minced

Add and stir together well:
Roasted broccoli
Sliced chicken breast (or you can add this to the top when you serve)
Half of cauliflower sauce 
Rice (1 cup uncooked)
Salt and pepper to taste