Photo Credit: Deb Lindsey for The Washington Post
Where to Buy: Cauliflower “rice” is available in the refrigerated produce section of many supermarkets. To make your own, grate the tops of cauliflower florets on the large-holed side of a box grater.
1 tablespoon extra-virgin olive oil
1 medium to large shallot, chopped (1/3 cup)
4 ounces cauliflower rice (1 cup; see headnote)
1 cup fresh or frozen green peas
1/2 bunch asparagus, trimmed and cut on the diagonal into 1/2-inch pieces
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon flour
1 cup low-fat milk (1 percent)
1 ounce freshly grated Parmigiano-Reggiano cheese (1/3 cup) *
Position an oven rack 6 inches from the broiler element; preheat the broiler.
Heat the oil in a 10-inch cast-iron or other nonstick, ovenproof skillet over medium heat. Once the oil shimmers, stir in the shallot. Cook for 2 minutes, until softened, then stir in the cauliflower rice, peas, asparagus, salt and pepper. Cook for 2 minutes, then sprinkle the flour over the vegetables and stir to coat evenly.
Add the milk and stir until it comes to a gentle boil, then stir in half the cheese. Cook for about 3 minutes, stirring occasionally, until the vegetables are firm-tender and the sauce has thickened. Turn off the heat.
Scatter the surface of the mixture with the remaining cheese. Transfer to the oven and broil for a minute or two, until lightly browned on top. Serve warm.
Makes 4 side servings
Per serving: Calories 290; Total Fat 13 g; (Sat Fat 4 g); Protein 18 g; Carb 29 g; Fiber 6 g; Cholesterol 15 mg; Sodium 520 mg
* Many cheeses are not technically vegetarian because they are made using an animal-derived enzyme called rennet. To make this recipe officially vegetarian, use cheese labeled “vegetarian,” or “no animal enzymes.”