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Jenna Robinette
Tagliatelle with cauliflower and sage
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Ingredients
Directions
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Cook the cauliflower florets in the broth for 3-4 minutes until al dente. Drain and collect the broth. Cook the tagliatelle in the stock.
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Heat 2 tablespoons of olive oil and fry the onion and garlic. Keep half of the cauliflower florets separate. Puree the rest of the cauliflower with the onion, garlic, cooking cream, a dash of broth, nutmeg and pepper.
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Heat the rest of the oil and fry the to and sage. Spoon the sauce and cauliflower through the tagliatelle.
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Divide the to and sage over it and sprinkle with the Parmesan cheese.
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Nutrition
555Calories
Sodium0% DV3.2g
Fat37% DV24g
Protein46% DV23g
Carbs20% DV60g
Fiber24% DV6g
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