PASTA. PASTA. PASTA. that was all I ate in Italy ! Since coming back I’ve tried to be more mindful about what I eat. The pasta in Italy isn’t all that bad for you- everything is home grown, home made, & the ingredients are super fresh with no preservatives… unfortunately its not the same here in the states.
I began to search for something unique, that’s when I found a recipe from Megan at the trusty Detoxinista.com. I was pretty skeptical -I happen to love the thick creaminess of Alfredo sauce & wasn’t sure how cauliflower could possibly hold the intregity of the dish.. I gave the recipe a shot & it was a total success !
- 1 teaspoon coconut oil, or butter
- 2 cloves garlic, minced
- 12 ounces cauliflower florets
- 1 cup water
- ½ teaspoon fine Himalayan salt, or more to taste
- black pepper, to taste
- Saute the minced garlic in the coconut oil or butter in a small saucepan over low heat. Allow to cook for a few minutes, until the garlic is tender and fragrant, but not browned.
- Add the 1 cup of water to the saucepan, along with the cauliflower, and bring the water to a boil. (The water will not cover the cauliflower, and that’s okay.) Once the water is boiling, reduce the heat to a simmer and cover the pot for 8-10 minutes, until the cauliflower is fork-tender and very soft.
- Transfer the entire contents of the saucepan into a blender or food processor, and season with salt and pepper. Process until very smooth and creamy, with a texture similar to traditional cream sauce. (Always be careful when blending hot liquids– the steam pressure can blow the lid off your blender!)
- Season with additional salt and pepper, if desired, and serve hot.