- 2-3 cups cauliflower florets
- 1 cup vegetable broth or 2% milk
- 3 tablespoons olive oil or unsalted butter
- 2-4 cloves smashed garlic
- 1 tsp cumin powder (optional)
Bring a large pot of salted water to boil and cook the cauliflower florets till tender. (More than fork tender) use a slotted spoon to scoop them into a colander and then drop them into the blender along with the vegetable broth and blend till smooth. Don’t throw away the cauliflower water.
Bring the water back to a boil and then cook your pasta in that water using directions on packet. Featured here is brown rice quinoa fusilli.
Meanwhile in a large nonstick pan warm the oil and garlic cloves for a couple minutes and then add the cauliflower purée, cumin powder and sautée for 2-3 minutes till flavors blended. Season with salt and fresh ground pepper to taste.
I choose not to toss all the sauce with all the pasta. Instead I use only how much I want on my plate so that when I reheat, I can get the same freshness each meal.
Bon Appetit! If you make this, please let me know how it turns out.