- 1 medium head cauliflower, cut into rough florets, divided (about 5 cups)
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided, plus additional to taste
- 1/2 teaspoon ground black pepper, divided, plus additional to taste
- 14–16 ounces quartered artichoke hearts, drained from a can or defrosted from frozen
- 1 pound 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 tablespoons freshly squeezed lemon juice
- 2 tablespoons nutritional yeast*
- 2 1/3 cups Almond Breeze almondmilk Original Unsweetened, divided
- 1 large shallot, diced
- 1 cup uncooked quinoa
- 3 tablespoons chopped fresh chives, plus additional for serving
- Place a rack in the upper and lower thirds of your oven and preheat the oven to 425 degrees F. Coat two large, rimmed baking sheets with baking spray.
- Place 3 cups of the cauliflower florets in a large mixing bowl. Drizzle with 2 teaspoons olive oil and sprinkle with 1/4 teaspoon kosher salt and a pinch (about 1/8 teaspoon) black pepper. Toss to coat then spread in a single layer on the baking sheet. Roast for 20 to 25 minutes, until tender and caramelized, tossing once halfway through.
- Meanwhile, spread the artichokes in a single layer on top of several paper towels. Place a few additional sheets of paper towel on top, then press gently to remove excess water. Transfer the artichokes to a large mixing bowl. Trim the asparagus and cut into 1 1/2-inch diagonal slices, then add to the bowl with the artichokes. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat, then spread into a single layer on the second baking sheet. Place in the oven and roast for 15 to 18 minutes, until the veggies are caramelized and tender, tossing once halfway through.
- While the veggies roast, place the remaining cauliflower florets in a food processor. Plus a few times until the cauliflower resembles grains of rice, then add the beans, garlic, lemon juice, nutritional yeast, and 1/3 cup almondmilk. Puree just until smooth.
- Heat the remaining 2 teaspoons olive oil in a Dutch oven or medium sauce pot over medium heat. Once the oil is hot and shimmering, add the shallots and cook until beginning to turn translucent, about 3 minutes. Add the quinoa, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir to coat in the oil and shallots, then add the remaining 2 cups almondmilk. Bring to a gentle boil, then reduce heat, cover, and let simmer until the quinoa has absorbed most of the liquid, about 12 to 15 minutes.
- Add the cauliflower bean puree to the quinoa and fold to combine, adding a few extra tablespoons almondmilk as needed so that you have a nice, creamy consistency. Stir in chives. Taste and season with additional salt and pepper as desired.
- Divide the quinoa into serving bowls. Top with a generous serving of roasted vegetables and sprinkle with additional chives. Enjoy immediately.
- *Nutritional yeast is available in many grocery stores. It offers nutrients and adds a pleasantly nutty, Parmesan-like flavor for the dish. If you prefer not to use it, you can simply leave it out.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the risotto gently in the microwave or on the stove with a splash of almondmilk, stock, or water to keep it from drying out. Store leftover vegetables separately and rewarm them in a low oven or by lightly sauting them on the stove. You can also microwave the vegetables, though they will become somewhat soggy.