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Catherine Dollar: "It’s pretty good considering it’s cauliflower." Read More
13Ingredients
30Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 head cauliflower (chopped into florets)
- 15 oz. cannellini beans (drained and rinsed)
- 1 cup vegetable broth
- 2 tsp. olive oil
- 8 oz. cremini mushrooms (sliced)
- 1/2 yellow onion (chopped)
- 3 cloves garlic (minced)
- 1/4 tsp. sea salt
- 1/4 tsp. ground pepper (fresh)
- 2 Tbsp. fresh lemon juice
- 1/2 cup Parmesan cheese (grated, or Pecorino Romano)
- 1/3 cup Italian parsley leaves (chopped fresh)
- 1 Tbsp. truffle oil (more or less to taste)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol10mg3% |
Sodium650mg27% |
Potassium1110mg32% |
Protein17g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber4g16% |
Sugars6g |
Vitamin A15% |
Vitamin C170% |
Calcium20% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Sarah 7 years ago
Tasty. I used 24 oz of frozen riced cauliflower, but next time wouldn't use quite as much.
Melissa D. 8 years ago
I used black-eyed peas instead of white beans and added a tablespoon of miso to the bean broth. Could have been improved by a sprig of thyme. Loved the cauliflower "rice" concept. This recipe should be played with because the bones are good.
Rebecca R. 8 years ago
It felt like it took more than 10 minutes to prep this dish (with the chopping and blending), but it turned out pretty well. The flavors are good. I'd suggest more parsley. I didn't use the truffle oil, because I didn't have any on hand. Not sure if that would've kicked it up to 5 stars, since I've never tried it. But still, this is a pretty solid dish.