Creamy and rich and packed with the goodness of cauliflower.
It's also ready in under 20 minutes!
Our family loves cauliflower, but if yours doesn't, this is a great way to sneak it into their diets.
My recipe calls for heavy cream, but if you like, you can swap in chicken stock.
1 medium Cauliflower head, cut into florets
1 cup Heavy Cream
(if this scares you, you can use 1/2 cup chicken stock)
1/2 cup Milk
1/2 cup Parmesan cheese, grated
1/4 tsp Salt
Fresh Basil
Bacon, cooked and crumbled (optional)
Prepare your pasta. While the water is boiling, steam the cauliflower florets. This can be done in a microwave safe dish with a cover. Add about 1/4 cup water and cook for about 5 minutes, or until the cauliflower is tender.
Transfer the cooked cauliflower into the bowl of your food processor.
Add the cream (or chicken stock), milk, Parmesan cheese and salt.
Process until very smooth.
I like the sauce to be fairly thick so that it really sticks to the pasta.
Add more milk or chicken stock if your mixture is too thick.
When your pasta is done, toss it with the sauce and fresh basil and serve with crumbled bacon.
Serves 4-6.
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