INGREDIENTS
2 cups
cauliflower florets
1 tbsp
fresh parsley
2 cloves
garlic
4 servings
kosher salt
1 1/2 tsp
lemon zest
1/2 cup
low fat evaporated milk
1 cup
low sodium chicken broth
1 tsp
olive oil
1/4 cup
parmesan cheese
4 oz
petite peas
1 tbsp
unsalted butter
8 oz
whole-grain rice pasta