Ingredients

1 med head cauliflower, chopped into florets

1 Tbsp olive oil

1 med yellow onion, diced

1 lb shiitake mushrooms, sliced

2 cloves garlic, sliced

2 Tbsp fresh thyme leaves

½ tsp salt

¼ tsp black pepper

2 c low-sodium vegetable broth

1 c grated Parmesan cheese

2 Tbsp fresh lemon juice

¼ c chopped fresh parsley

Preparation

  1. PULSE the cauliflower in a food processor to form rice-sized pieces. Set aside.
  2. SAUTE the onion, mushrooms, garlic, and thyme in the olive oil in a wide pan over medium heat until softened, 5 to 7 minutes. Add the cauliflower, salt and pepper, vegetable broth, and cheese. Simmer, stirring occasionally, until the cauliflower is tender and most of the broth is absorbed, 12 to 15 minutes.
  3. ADD the lemon juice and parsley. Serve warm, with additional cheese, if desired.

NUTRITION (per serving) 267 cal, 16 g pro, 30 g carb, 7 g fiber, 6 g sugar, 22 g fat, 5 g sat fat, 877 mg sodium