• prep: 10 min
  • cook: 35 min
  • total: 45 min
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  • servings:
  • Ingredients

    • 3 Tbsp of Olive Oil
    • 1 Head of Cauliflower, cut into florets
    • 1 Yellow Onion, peeled and diced
    • 6 Cloves of Garlic, peeled but not chopped
    • 2 Cups of Chicken Stock
    • 1/2 cup of Half and Half
    • 1/4 cup of Freshly grated Parmigiano Reggiano
    • Salt and Pepper, to taste

    Instructions

    Click Here For Step-By-Step Instructions

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    Taste Profile

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 387 % Daily Value *
    • Total Fat: 23 g 34.71%
    • Saturated Fat: 5 g 26.65%
    • Trans Fat: 0 g %
    • Cholesterol: 63 mg 21.03%
    • Sodium: 262 mg 10.92%
    • Calcium: 331 mg 33.12%
    • Potassium: 738 mg 21.09%
    • Magnesium: 0 mg 0%
    • Iron: 6 mg 32.72%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 33 g %
    • Dietary Fiber: 16 g 62.34%
    • Sugar: 3 g
    • Protein: 25 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 22.27%
    • Vitamin C 72.54%
    • Vitamin D 1.14%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables1
    • Exchange - Lean Meat3
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total2 oz-eq