Vegetarian

Cauliflower Stew with Ditalini and Peas is for Dinner.

Cauliflower Stew with Ditalini and Peas takes 45 minutes to prepare.

Cauliflower Stew with Ditalini and Peas takes 60 minutes to cook.

Cauliflower Stew with Ditalini and Peas makes 4 servings.

The ingredients for Cauliflower Stew with Ditalini and Peas are:

1 cup ditalini or other small pasta
Salt and pepper
1 head cauliflower, cored and cut into florets
2 tbsp olive oil for drizzling
1 onion, finely chopped
2 carrots, finely chopped
1 stalk of celery, finely chopped
3 cups skim milk
1 1/2 c water
1/2 package (5 oz) frozen peas
1/2 c freshly grated Romano cheese

Here is how you make Cauliflower Stew with Ditalini and Peas:

Prepare the ditalini or small pasta, stopping when it's halfway done. Drain and set it aside.Preheat oven to 425 degrees. Place the cauliflower in a baking dish, drizzle with oil and sprinkle with salt and pepper. Roast in the hot oven for 30 min or until it is tender but not falling apart. Set it aside.In a large heavy-based pot, melt the butter and cook the onions, carrots, and celery over low heat until they are very soft, about 15 minutes. Add salt and pepper and stir in the milk and water, at little at at time, until it is all added. Bring the liquids to a boil, lower the heat and simmer for 5 minutes. Stir in the pasta and cauliflower. Cook over low heat for 10 minutes more. Add the peas and cook for 2 minutes to warm them through. Add water if stew appears dry. Ladle into bowls, sprinkle with cheese, and serve at once.Serving Size: Recipe make 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user ADRNNSZF.

The nutritional information for Cauliflower Stew with Ditalini and Peas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 532.0

• Total Fat: 18.4 g
• Cholesterol: 34.1 mg
• Sodium: 375.9 mg
• Total Carbs: 72.7 g
• Dietary Fiber: 10.4 g
• Protein: 24.7 g

The dietary needs meet for Cauliflower Stew with Ditalini and Peas is Vegetarian