Lemony Mascarpone Cauliflower Mac and Cheese - 8.38g Carbs, 3.48g Fiber
This low-carb, gluten-free recipe swaps out pasta for cauliflower florets. Combined with Wisconsin mascarpone cheese, asparagus and zesty lemon, it's a dreamy spring dish.
1/2 lb asparagus, washed and trimmed
1 Tbsp olive oil
Salt and black pepper to taste
1 medium head cauliflower, cut into florets
8 oz Wisconsin mascarpone cheese
2 Tbsp lemon juice
2 Tbsp lemon zest
2 Tbsp heavy cream
1 Tbsp arrowroot starch, or cornstarch
Heat oven to 400°F. Line baking sheet with parchment paper. Spread asparagus out in single layer; drizzle with olive oil and season with salt and pepper. Roast 10 minutes, until tender and bright green. Remove and cut each stalk into thirds. Reduce oven heat to 350°F.
Place cauliflower in large saucepan and add 1 inch water to bottom of pan. Bring to boil, then reduce heat and simmer until cauliflower can be pierced easily with fork but isn't mushy, about 5 to 10 minutes. Drain thoroughly using colander.
Return empty pan to low heat and add mascarpone, lemon juice and lemon zest, stirring until melted and smooth. Season with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper). In small bowl, combine cream and arrowroot or cornstarch, whisking to combine. Stir into mascarpone mixture and whisk over low heat until thickened, about 1 minute.
Add cauliflower and asparagus to pan and toss to combine. Spread mixture into medium casserole dish and bake 10 to 15 minutes, until bubbling and lightly browned. Let stand 5 minutes before serving.
Nutrition per Serving: 236kcal, 21.53g Total Fat, 193 Calories from Fat, 54mg Cholesterol, 8.38g Carbs, 3.48g Total Dietary Fiber, 5.35g
Protein, 216mg Sodium
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