Ingredients and Weight:
- Cauliflower: 1 head (1 lb)
- Olive oil: 1/4 cup
- Onion: 1 medium (1/2 cup chopped)
- Garlic: 3 cloves (1 tablespoon minced)
- Vegetable broth: 2 cups
- Milk: 1 cup
- Parmesan cheese: 1/2 cup grated
- Salt and pepper: to taste
- Pasta (such as penne or farfalle): 1 lb
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cut the cauliflower into florets and steam until tender.
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion and cook until softened.
- Add the garlic and cook for 1 minute more.
- Pour in the vegetable broth and milk. Bring to a simmer.
- Add the cauliflower florets and cook for 5 minutes, or until heated through.
- Use an immersion blender or regular blender to puree the sauce until smooth.
- Stir in the Parmesan cheese, salt, and pepper.
- Cook the pasta according to the package directions.
- Drain the pasta and toss it with the cauliflower sauce.
Nutritional Information:
Per serving (1 cup):
* Calories: 250
* Fat: 10g
* Carbohydrates: 40g
* Protein: 10g
* Fiber: 3g
Dish Characteristics:
- Creamy and flavorful sauce
- Healthy and vegetable-packed
- Versatile and can be customized with other vegetables
User Comments:
- "This is a great way to get my kids to eat cauliflower!"
- "The Parmesan cheese adds a delicious richness to the sauce."
- "I added some asparagus and peas to the sauce for a more colorful dish."
Special Precautions and Tips:
- If you don't have an immersion blender, you can puree the sauce in a regular blender. Just be sure to let it cool slightly first.
- This dish can be made ahead of time and reheated when ready to serve.
- To make a vegan version of this dish, use almond milk instead of regular milk and omit the Parmesan cheese.
