- Prep time 20 minutes
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Method
In saucepan, heat vegetable broth over low heat; keep warm. In food processor, pulse cauliflower until size of rice grains; set aside.
In large saucepan, heat olive oil over medium heat; cook shallots and garlic for 2 minutes. Add squash; cook until tender but still firm, about 5 minutes. Stir in reserved cauliflower. Add wine; cook, stirring constantly, until no liquid remains. Pour in reserved broth; bring to boil. Reduce heat; cook, stirring often, until no liquid remains.
Meanwhile, in small skillet, melt butter over medium heat; cook, stirring often, until golden brown and fragrant. Strain butter, discarding solids, and refrigerate until cooled.
Stir half of the Cheddar, cream and cooled butter into cauliflower mixture. Season with salt and pepper. Sprinkle with remaining Cheddar and parsley.
Nutritional facts PER SERVING: about
- Calories 250
- Total fat 21 g
- Saturated fat 10 g
- Cholesterol 40 mg
- Sodium 450 mg
- Total carbohydrate 9 g
- Fibre 2 g
- Sugars 4 g
- Protein 5 g
- Iron 0.5 mg
