"This low-carb, gluten-free recipe swaps out pasta for cauliflower florets. Combined with mascarpone cheese, asparagus and zesty lemon, it's a dreamy spring dish.
Ingredients:
Serves 6
1/2 pound asparagus, washed and trimmed
1 tablespoon olive oil
Salt and black pepper to taste
1 medium head-cauliflower, cut into florets
8 ounces mascarpone cheese
2 tablespoons lemon juice
2 tablespoons lemon zest
2 tablespoons heavy/double cream
1 tablespoon arrowroot starch, or cornstarch
1/2 pound asparagus, washed and trimmed
1 tablespoon olive oil
Salt and black pepper to taste
1 medium head-cauliflower, cut into florets
8 ounces mascarpone cheese
2 tablespoons lemon juice
2 tablespoons lemon zest
2 tablespoons heavy/double cream
1 tablespoon arrowroot starch, or cornstarch
Directions:
1.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.
2. 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.
3. 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.
4. 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."
1.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.
2. 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.
3. 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.
4. 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."
Thanks to Carolyn for sharing a great recipe idea
All the best Jan
Jan, thank you putting up this alternative idea. It looks delicious.
ReplyDeleteFrom Cindy Lee x
we're going to try this as the side dish to my Mothers' Day feast of broiled lobster tail. :-D hope you've had a lovely weekend!
ReplyDeleteHello Cindy Lee, and many thanks for your comment. This is a delicious recipe - do please give it a try I'm sure you will enjoy it.
ReplyDeleteAll the best Jan
Hello Tess, hope you've had a lovely Mothers Day. For those who don't know ... it's Mothers Day Sunday in the US and some other countries today ... unlike the UK who celebrated a while ago.Do hope you've had a brilliant Mothers Day your 'feast' sounds great.
ReplyDeleteWe've enjoyed some Spring sunshine today - a lovely day.
All the best Jan