Cauliflower Risotto

• Frozen cauliflower rice 16 oz bag (found in frozen food section with other vegetables)  or  1 small head of cauliflower (put in blender and pulse until the size of rice)
• Olive Oil
• Asparagus 16 spears cut into bite sized pieces
• Mushrooms 1 cup sliced
• 1/2 cup chopped onion
• 4 cloves of garlic chopped
• 2/3 cup of whole milk
• 1/3 cup grated parmesan

Heat 2 tbsp oil in a pan over medium heat. Add garlic and onions and cook for 3-5 min. Then add cauliflower, asparagus and mushrooms, saute until softened about 5 min. Stir in milk and parmesan cheese. Stir continuously until warm and thickened.