‘The advantage of the cauliflower is that if all else fails, you can always cover it with melted cheese and eat it’.
My little one loves broccoli (for now), but he won’t touch cauliflower, so I have been thinking about ways of sneaking it into his dinner. I make a mean turmeric rice (thank you grandma) for which I add a few pieces in and they turn yellow which disguises them. This recipe for pasta sauce made from cauliflower seemed to also work, as a pasta sauce, a dipping sauce, and a soup. Add the herbs and or cheese to your preference to change it up or make it more adulty.
Ingredients
- 1 tbsp. EVOO
- 3 garlic cloves, pressed.
- 3 cups cauliflower
- 1 cup vegetable broth
- 1 tsp. sea salt
- ¼ tsp. onion powder
- ¼ cup plant milk, unsweetened
- 1 tbsp. basil/parsley (optional)
- ½ cup cheese (optional)
Method
- In a large pot, heat the oil over low heat, add garlic and sauté for 1 minute.
- Add the cauliflower and broth and raise heat to medium, so that the mixture is gently simmering.
- Cook until the cauliflower is tender, c. 8 minutes.
- Once cooked, transfer to a food processor, add the rest of the ingredients and puree till smooth
- Mix into the pasta and top with herbs or blend into the sauce if you don’t mind the color mix.
