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Ingredientes
- 2 1/2 cups vegetable stock
- 2 bay leaves
- 1 medium head cauliflower
- 16 ounces shiritaki noddles
- 1/2 cup grated mozzarella cheese
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1/8 teaspoon nutmeg
- Salt and black pepper
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
Direcciones
- Heat oven to 400° F. Boil a pot of salted water.
- In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off heat.
- Cook cauliflower in boiling water for 25 minutes. Put cauliflower in a food processor.
- Cook pasta in boiling water for five minutes. Drain and rinse to cool; put pasta in a greased, nine-inch square baking dish.
- Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt, and pepper, working in batches.
- Pour sauce over pasta, toss, and spread evenly in dish. Top with Parmesan and bread crumbs. Bake 20 minutes. Serves four.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 208 | |
| Calories from Fat 110 | 53% |
| Total Fat 12.43g | 16% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 916mg | 38% |
| Potassium 223mg | 6% |
| Total Carbs 15.56g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.6g | 2% |
| Protein 9.15g | 15% |
