Core the cauliflower and break into small florets. Steam for 20 minutes until very soft. In a small sauce pan, heat the olive oil over medium-low heat and cook the shallots until soft and translucent, stirring often, for about 10 minutes. Add the chicken stock and cook for 5 minutes longer. Set aside to cool.
In a large blender, combine the cooked cauliflower and the shallot-chicken stock mixture and puree until silky smooth. Pour the puree into the sauce pan and heat over medium heat until steaming. Remove from the heat, toss in the cooked pasta and add the grated parmesan cheese.
Season to taste with salt and pepper and divide between 2 serving bowls. Top with more parmesan cheese.
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 174 (50%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 47.6mg||15 %|
|Sodium 1061.4mg||37 %|
|Potassium 734.2mg||19 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 15.4g|
|Protein 25.9g||37 %|
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Calories per serving: 347
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