Indulge in a creamy and satisfying pasta dish with a nutritious twist using cauliflower as the star ingredient. This smooth and garlicky white sauce cauliflower pasta is a healthier version of the traditional cream-based pasta and can be made completely vegan by skipping milk and cheese. The recipe is simple enough for beginners and perfect for a light yet comforting meal. Serve it with toasted garlic bread for a complete experience.
To prepare this hearty meal, start by boiling 400 grams of pasta until it is al dente. Reserve a cup of the pasta water and set both aside. Next, chop one medium head of cauliflower into florets and cook them in boiling water seasoned with salt and pepper. Once the cauliflower becomes soft, drain the water but keep 2 cups of it for the sauce. Blend the cooked cauliflower with 1 cup of this reserved water.
In a skillet, heat olive oil or butter and sauté three garlic cloves until golden. Transfer these to the blender, add a little more oil and optionally ½ cup of milk, then blend everything into a creamy consistency. If the mixture is too thick, add some more of the cooking water.
In the same pan, sauté the remaining garlic cloves, then pour in the cauliflower puree. Stir in herbs like oregano, paprika, and salt to taste. Add the reserved pasta water and cooked pasta, mixing well. Let it simmer with the lid on for a few minutes so the sauce evenly coats the pasta. If you’re not going dairy-free, stir in a cup of grated cheese.
Finish by garnishing with chopped basil or parsley. For a crunchier texture, sprinkle some toasted breadcrumbs on top. This creamy cauliflower pasta is best enjoyed hot alongside crispy garlic bread, making it a wholesome meal that’s both delicious and nourishing.
