Cauliflower sauce for pasta
We've made this a few times now. Sometimes it was good, sometimes not, sometimes is rocks my socks off.
Tips-do NOT burn the garlic. Be really careful and only lightly brown the garlic. Otherwise it's a bitter mess. It didn't bother the kids, the ate it anyway but I couldn't. This week I added some parmesan cheese and a little cream cheese melted into the sauce and it was great. I'll continue to tweak this recipe since we like it so much.
From A Pinch Of Yum.
4 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk
1/2 c. Parmesan cheese
2-3 oz of cream cheese
Saute the minced garlic with the butter in a large nonstick skillet over low heat.
Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter).
Remove from heat and set aside.
Start the water for the pasta here.
Bring the vegetable broth to a boil in a large pot.
Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender.
Do not drain.
Use a slotted spoon to transfer the cauliflower pieces to the blender.
Add 1 cup vegetable broth, sauteed garlic/butter, salt, pepper, and milk.
Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce.
Add the sauce back to the pan and add some Parmesan cheese and cream cheese and cook over medium heat until the cheeses melt.
Toddler review-
They love this stuff, that's why it's on the menu so often. I asked if they like this pasta sauce or the squash pasta sauce better. They couldn't decide. Fine with me. You want seconds on veggie packed sauce and pasta? Thumbs up in my book.
Tips-do NOT burn the garlic. Be really careful and only lightly brown the garlic. Otherwise it's a bitter mess. It didn't bother the kids, the ate it anyway but I couldn't. This week I added some parmesan cheese and a little cream cheese melted into the sauce and it was great. I'll continue to tweak this recipe since we like it so much.
From A Pinch Of Yum.
4 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk
1/2 c. Parmesan cheese
2-3 oz of cream cheese
Saute the minced garlic with the butter in a large nonstick skillet over low heat.
Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter).
Remove from heat and set aside.
Start the water for the pasta here.
Bring the vegetable broth to a boil in a large pot.
Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender.
Do not drain.
Use a slotted spoon to transfer the cauliflower pieces to the blender.
Add 1 cup vegetable broth, sauteed garlic/butter, salt, pepper, and milk.
Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce.
Add the sauce back to the pan and add some Parmesan cheese and cream cheese and cook over medium heat until the cheeses melt.
Toddler review-
They love this stuff, that's why it's on the menu so often. I asked if they like this pasta sauce or the squash pasta sauce better. They couldn't decide. Fine with me. You want seconds on veggie packed sauce and pasta? Thumbs up in my book.
Comments
Post a Comment