Thursday, April 3, 2014

Creamy Cauliflower Pasta Sauce

This pasta sauce is magic.  Seriously.  I made it with a lot of skepticism -- how could a pureed vegetable be creamy or taste good as a pasta sauce?!  Oh...let me tell you what.  It's amazing.  It's easy.  It's deeeelicious! 

My boys (all three of them) licked their bowls and asked for more!  The trickiest part was spooning the cauliflower out of the broth.  I wanted to make sure I got every last floret, ya know.   It was so worth it, but next time I'm just draining the florets instead.  

We will be making this again and again and again! 

Got the original recipe right here.

Creamy Cauliflower Pasta Saue
serves 1 lb of pasta
  • 5-6 cups cauliflower florets
  • 6 cups vegetable broth (can sub 2-3 cups water, too)
  • 2-4 TBLS nutritional yeast (opt)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/4-1/2 cup milk
-- Boil cauliflower in broth until soft.
-- Take out 1 1/2 cups of the broth and then drain the cauliflower using a larger colander.
-- Using a food processor, puree cauliflower with reserved broth, milk, nutritional yeast, and spices until very smooth and creamy (if it's dry, just add in a little more milk)
-- Stir in with cooked/drained pasta 

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