Baked Cauliflower and Rice Risotto with Mint Pesto

Ingredients

• 2 1/2 tablespoons blanched slivered almonds
• 1 medium-size garlic clove
• 2 cups packed fresh mint leaves
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• 3 to 4 tablespoons unrefined, cold-pressed, extra-virgin olive oil
• 2 tablespoons unrefined, cold-pressed extra-virgin olive oil
• 1 cup finely chopped onion
• 1 cup Arborio rice (see Cook's Note)
• 1 teaspoon sea salt
• Freshly ground black pepper
• 1 cup uncooked Cauliflower Rice (recipe follows)
• 1/2 cup dry white wine
• 2 3/4 to 3 cups very hot light chicken stock, vegetable stock, or water (or a combo of stock and water)
• 2 tablespoons unsalted butter
• 1 cup grated Parmesan or pecorino cheese
• 1 cup baby spinach leaves (optional)
• 1 head cauliflower (about 1 1/4 pounds), green leaves removed, cut into large pieces

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