Very simple yet elegant vegetarian dish.
Preheat oven to 400 degrees.
Trim the cauliflower and cut into 1- by 2-inch florets.
Toss the cauliflower with 2 tablespoons olive oil, salt and pepper to taste.
Roast the cauliflower on a baking pan for 25 to 30 minutes.
Heat remaining oil in skillet and saute onion until soft.
Add garlic, and when aromatic, add wine and cook until the pan is almost dry.
Add cream, broth, and thyme sprig, simmer until liquid is reduced by about a third.
Add in cheese and stir to incorporate.
In a large bowl, toss the pasta, cauliflower, capers, chives, and parsley.
Add in the sauce, with some pasta water to loosen if needed.
Add fresh lemon juice to taste and garnish with pine nuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (409g)|
|Recipe Makes: 4|
|Calories from Fat: 250 (63%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 59.2mg||18 %|
|Sodium 251.6mg||9 %|
|Potassium 799.1mg||21 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 23.9g|
|Protein 9.6g||14 %|
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Calories per serving: 395
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