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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the cauli into small florets. Chop the garlic and chilli. | 2. Add olive oil to medium sized (cold) pot and add garlic and chilli. Turn on low heat and cook until sizzling - not brown. | 3. Add the cauli and turn up heat to high. Stir fry, adding stock, salt, pepper and puree. Simmer until cauli softens. | 4. Meanwhile boil a large pot of water with salt and add pasta. Cook until al dente. | 5. When cauli begins to soften, reduce heat and add cream. Do not let cream boil, just mix and stir when it starts to bubble. Heat through and then cover, turn off heat and let stand for 10 minutes. | 6. Serve with a sprinkle of parmesan on top and ground black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1			-	-	-	-
cream	300	ml		1004.2775	20.2377	11.0471	105.5404
garlic clove	2			-	-	-	-
chilies	2			194.3028	48.0	0.0	0.0
tomato puree	440			2612.5	617.375	113.4375	14.4375
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
olive oil	1/4	cup		477.36	0.0	0.0	54.0
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
jumbo pasta shell	4	cups		-	-	-	-
parmesan cheese	1/2	cup		148.0	16.0	16.0	2.0

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