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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350f. | 2. Place sauté pan with 1 tablespoon of EVOO over medium heat, add onions and cook until translucent. Add mushrooms and sauté until tender. Remove from heat. | 3. Place cauliflower and herbs into a mixing bowl and toss together with remaining EVOO. Transfer mixture onto a baking sheet, and place in oven for 30 minutes. | 4. Place large skillet over medium high heat and combine cauliflower with onion and mushroom mixture. Add cheese and almond milk and cook until it comes to a boil, reduce heat and continue to simmer for 5 minutes. Remove form heat and serve. | 5. Serving suggestion: Try serving with grilled fish and Romesco sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		sliced	64.0	14.944	1.76	0.16
mushroom	4	ounces	sliced	38.5553	7.6997	2.5401	0.5557
extra virgin olive oil	2	tablespoons	divided	-	-	-	-
cauliflower head	1	cauliflower	riced	-	-	-	-
flat leaf parsley	1/4	cup	chopped	-	-	-	-
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
parmesan cheese	4	ounces	grated	419.5725	45.3592	45.3592	5.6699
almond milk	1	cup		91.2	15.815999999999999	1.008	2.496
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.