October 13, 2014

pasta with garlic cauliflower sauce

This pasta is delicious and uses a cauliflower to create the sauce.  The first time I made this I didn't add the fresh lemon juice... looking back I think it would have been a great balance to the sweet cauliflower and fresh parsley.  You decide, but either way it's delicious!!

Servings 4-6
Total Time 1 hour

  • 1 cup olive oil, good quality
  • 2 fresh anaheim chillies, diced
  • 5 garlic cloves, minced
  • 1 cauliflower, chopped
  • 1 pound pasta (shown with whole wheat fusilli)
  • 1 1/2 teaspoons course salt
  • freshly ground black pepper
  • 1 lemon, juiced (optional, I didn't add this but after we began eating I thought it would have added some depth and been delicious with the sweetness from the cauliflower)
  • 1/2 cup fresh parsley
  • grated parmesan cheese


Heat oil in dutch oven, or large pot, over medium heat.  Add garlic and chillies, cook until golden brown, 5-6 minutes.

Add the cauliflower, return to a boil and then reduce heat to medium-low.  Cover and cook until it is broken down, about 50-55 minutes.  Check periodically and stir around the florets, breaking them up with a spoon.

While the cauliflower is cooking bring a pot of salted water to boil and cook pasta according to package directions, until al dente.  Drain.

Add the salt, and freshly ground black pepper to the cauliflower sauce, stir until well blended.  Toss with the pasta.

Top with parmesan cheese and parsley.  Enjoy!!!!

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