Preheat the oil in a large, high-sided sauté pan over medium heat. Add the onion, season with salt and pepper, and sauté until translucent. To the same pan, add the cauliflower and the garlic, season with salt and pepper, and sautee for 2 more minutes.
Deglaze the plan with white wine and cook, stirring constantly, until the liquid is almost evaporated. Add the chicken stock and heavy cream and bring to a simmer. Cook until the cauliflower is tender, about 6 to 8 minutes.
Remove from heat and add the lemon zest, pine nuts, Parmigiano-Reggiano, parsley and a drizzle of olive oil.
Tips: Serve this as a side dish in place of high-caloric risotto dish.
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|Serving Size: 1 Serving (18g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 75 (90%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 6.8mg||2 %|
|Sodium 2.2mg||0 %|
|Potassium 62.9mg||2 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.1g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 83
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