Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil
½ cup sliced scallions
3 cloves garlic, minced
4 cups cauliflower rice, fresh or frozen
2 cups peas, fresh or frozen
½ teaspoon ground pepper
¼ teaspoon salt
2 tablespoons water
1 cup whole milk
2 teaspoons cornstarch
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley, plus more for serving
Heat oil in a large skillet over medium heat. Add scallions and garlic; cook, stirring, for 30 seconds. Add cauliflower rice, peas, pepper and salt; cook, stirring occasionally, for 3 minutes. Add water and continue cooking until the cauliflower is softened, 3 to 5 minutes more.
Whisk milk and cornstarch in a small bowl and add to the cauliflower. Cook, stirring, until the sauce is creamy and thick, about 2 minutes. Remove from heat and stir in Parmesan and parsley. Serve hot, topped with more parsley, if desired.
160 calories;8 g fat(2 g sat); 4 g fiber; 15 g carbohydrates; 7 g protein; 41 mcg folate; 10 mg cholesterol; 6 g sugars; 0 g added sugars; 690 IU vitamin A; 51 mg vitamin C; 140 mg calcium; 1 mg iron; 256 mg sodium; 389 mg potassium
Vitamin C (85% daily value)
Carbohydrate Servings: 1
Exchanges: ½ starch, ½ vegetable, ½ high-fat protein, 1 fat
I just made this dish and it is absolutely delicious!! It was really easy to make. Did not take long at all.
My husband does not like peas so I substituted asparagus. Great flavor and texture. Will definitely make again.