Creamy Cauliflower Sauce
You’re going to flip when you make this recipe; it’s so easy and so delicious and so creamy. In case you’re wondering, it doesn’t taste at all like cauliflower (sorry cauliflower). This is a great base for low fat mac and cheese, coming soon!
2 Cups sodium-reduced stock (I used beef)
1 Head of cauliflower, cut into small pieces (see notes)
2 Cloves of garlic, peeled
1 375 g box of small whole wheat pasta (I used orecchiette)
¼ Cup grated Parmesan cheese
2 tbsp Half & Half (10%) cream
2 tsp Dijon mustard
1 Cup frozen peas
2 Strips of cooked bacon, crumbled
Add the stock to a large pot with a tight-fitting lid, and bring it to a boil.
Add the cauliflower and garlic to the stock when it has come to a boil; season with salt and pepper. Cook until the cauliflower is fork tender, about 15 minutes.
Meanwhile bring a pot of water to boil for the pasta and cook according to package directions.
When the cauliflower is fork tender puree it and the garlic in the stock using an immersion blender or a blender (you’re blending everything all together until smooth).
Add the Parmesan, Dijon and cream to the puree; season with salt and pepper.
When the pasta is cooked add it to the sauce (puree) and mix well.
Stir in the peas and season with salt and pepper.
Taste and adjust seasoning.
To serve, top with some of the bacon pieces.
- Cut all of the cauliflower up, not just the florets because everything will be pureed; just discard the green stem.
- Use whatever (sodium reduced) stock you prefer, I used beef because it’s my favourite.