Mother Nature invented cauliflower as a perfect partner to cheese. Nothing else in the vegetable world (except, perhaps, potatoes) pairs as wonderfully with cheese, as cooks around the cheese-making world have proved throughout history. Serve with extra Canadian Parmesan cheese and pepper to sprinkle over top.
- Portion size 6 servings
Ingredients
Method
In saucepan, heat oil over medium heat; cook shallots, garlic, salt and pepper until softened, about 3 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Stir in parsley; cook until wilted, about 30 seconds.Stir in vegetable broth and milk; bring to simmer. Reduce heat to medium-low; simmer for 2 minutes. Stir in Cheddar cheese and Parmesan cheese until melted.
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until 2 minutes before al dente. Add cauliflower and return to boil; boil for 2 minutes. Reserving 1/2 cup of the cooking liquid, drain and return to pot. Reduce heat to medium-low; stir in cheese sauce to combine, adding some of the reserved cooking liquid if necessary to moisten.
Makes 4 to 6 servings.
Nutritional facts Per each of 6 servings: about
- Sodium 637 mg
- Protein 20 g
- Calories 448.0
- Total fat 18 g
- Potassium 314 mg
- Cholesterol 39 mg
- Saturated fat 9 g
- Total carbohydrate 52 g
%RDI
- Iron 23.0
- Folate 78.0
- Calcium 33.0
- Vitamin A 16.0
- Vitamin C 73.0
