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• 1/4 tsp. freshly ground black pepper
• Pinch freshly grated nutmeg
• 2 tbsp. unsalted butter, at room temperature
• 1/2 c. grated manchego cheese
• 1/2 c. heavy cream, whipped to soft peaks, then brought to room temperature
Use the large-hole side of box grater to grate each cauliflower half into rice-size pieces, stopping once you get to the stalk. The yield should be about 4 cups. (Cut the stalks into 1/2-inch pieces and reserve for another use, such as a purée or soup.)
Heat the oil in a large sauté pan over medium-high heat. Once the oil shimmers, add the onion and cook for about 2 minutes, until softened but not browned, stirring constantly. Add the cauliflower and salt; cook for 2 minutes, stirring occasionally.
Add the white wine and cook for about 5 minutes, stirring occasionally, until the wine has evaporated.
Add the broth in three equal additions, stirring for about 3 minutes, until each addition has been absorbed.
Add the pepper, nutmeg, butter and cheese, stirring until incorporated, then stir in the cream. Serve immediately.
Nutrition information per serving:
Calories 213 Fat 18 g Sodium 350 mg
Carbohydrates 8 g Saturated fat 8 g Calcium 153 mg
Protein 6 g Cholesterol 39 mg Dietary fiber 3 g
Diabetic exchanges per serving: 1 vegetable, ½ high-fat meat, 3 fat.