1-1/2 lb. fresh cauliflower, cut into big florets 1/2 cup dry white wine (Chardonnay) 1/4 cup Julienne cut smoked sun-dried tomatoes (I use this brand) 1 cup shredded vegan Mozzarella (I use Go Veggie brand) or dairy smoked Gouda 1/2 tsp. garlic powder 1/4 tsp. unrefined sea salt (I use this brand)
When cutting up cauliflower, try to keep in large florets, slicing them into 3/4-inch thick slices. Place in bottom of large skillet. Pour wine into skillet. Sprinkle cauliflower with sun-dried tomatoes, then cheese, followed by garlic powder, salt and pepper. Drizzle with olive oil. Cover and bring to a boil over medium heat. Reduce heat and cook on low 30 minutes or until cauliflower is tender, adding a small amount of wine if pan gets dry. Remove from heat, sprinkle with green onion and truffle oil if using or smoked sea salt, if using. Serve immediately.
Servings size: 6
Nutrition Facts Serving size: 1/6 of a recipe (5.6 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Two of the recipe ingredients are not linked. These ingredients are not included in the recipe nutrition data.
Amount Per Serving Calories 123.57
% Daily Value
Calories From Fat (43%) 53.4 Total Fat 6g 9% Saturated Fat 3g 14% Trans Fatty Acids 0g Cholesterol 9mg 3% Sodium 363mg 15% Potassium 442mg 13% Total Carbohydrates 9g 3% Fiber 3g 11% Sugar 3g Net Carbohydrates 6g Protein 7g 14%