1/2 head cauliflower, cored removed and broken into small florets
2 Tbsp olive oil
2 shallots, minced
1/2 cup chicken stock
1 cup grated parmesan cheese, plus more for garnish
1/2 lb cooked whole wheat pasta
Salt and black pepper to taste
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Let's Make It
Steam the cauliflower for 20 minutes until very soft. In a small sauce pan, heat the olive oil over medium-low heat and cook the shallots until soft and translucent, stirring often, for about 10 minutes. Add the chicken stock and cook for 5 minutes longer. Set aside to cool.
In a large blender, combine the cooked cauliflower and the shallot-chicken stock mixture and purée until silky smooth. Pour the puree into the sauce pan and heat over medium heat until steaming.
Remove from the heat, toss in the cooked pasta and add the grated parmesan cheese. Season to taste with salt and pepper and divide between 2 serving bowls. Top with more parmesan cheese.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.