Cauliflower Sage Fontinella Carbonara

October 03, 2015

Deliciously nutty, roasted cauliflower pairs perfectly with the salty fontinella cheese. This Cauliflower Sage Fontinella Carbonara with #StellaCheeses has a deliciously aged twist to the typical carbonara.

1 large head of cauliflower, roughly chopped
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon chopped, fresh sage
6 cups hot, cooked, linguine
1/2 cup egg substitute
1/3 cup fat free half and half
1/4 cup grated Parmesan cheese
1/4 cup grated Stella Fontinella Cheese
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
pinch of nutmeg

Preheat oven to 400. Place the cauliflower florets on a baking sheet covered with aluminum foil coated in cooking spray. Sprinkle with salt and pepper and bake at 400 for 25 to 30 minutes or until the...
See the full directions on my site

Nutritions

Calories
635

Sodium
1842mg
76% DV

Fat
51g
78% DV

Protein
21g
43% DV

Carbs
21g
7% DV

Fiber
5g
20% DV