Creamy Parmesan Spring Vegetable Skillet
It takes just 20 minutes to make this vegetable skillet and is an ideal side with grilled or roasted chicken.
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Cooking tools:
- Skillet
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Wooden spoon
Ingredients
- 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) *
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