Creamy Vegan Risotto with Quinoa, Asparagus, and Cauliflower

Ingredients (14)

• 1 medium head cauliflower
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 14-16 ounces quartered artichoke hearts
• 1 pound asparagus
• 15 ounces reduced-sodium white beans
• 1 clove garlic
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons nutritional yeast*
• 2 1/3 cups Almond Breeze almondmilk Original Unsweetened
• 1 large shallot
• 1 cup uncooked quinoa
• 3 tablespoons chopped fresh chives