Parmesan Cauliflower Pasta

Parmesan Cauliflower Pasta

For a long time I have been seeing recipes using cauliflower. My initial reaction was YUCK!!! I’m basically like a toddler and despise most vegetables. I know I know I’m pathetic and trust me I wish I liked them because then maybe I’d be a little less squishy… OK moving on. So I LOVE LOVE LOVE the Wisconsin Cauliflower soup at Zuppas, so this whole purred cauliflower rage had me a little intrigued. I had many reservations though such as; What if I buy it and make something and it's gross and now I wasted food and have to find something else to make for dinner, such a dramatic dilemma. One day I got brave and decided to just break out of my comfort zone and give it a try. I figured if I disguised it with a few of my favorite ingredients, garlic and Parmesan, then it couldn’t be so bad right? Well I was right and its DELICIOUS!!!! 

I got inspiration from a few recipes on Pinterest but then basically  just did my own thing. I have made it a few times now and my husband really enjoys it. I even feel OK giving it to my 11 month old since it’s fairly healthy plus pasta is one of the foods I know he will eat.

I started with cooking my pasta, I used elbows since my little man can easily pick them up with his cute little fingers. While my pasta cooked I boiled my chopped cauliflower in chicken stock and milk. I smashed a few heads of garlic and added it to the pot as well to get the garlic infused into the cauliflower as much as I could. 

I use to use the broth that came in a can or container but then I found this stuff and I love it. Its concentrated bouillon and it has a great flavor plus I figured it saves me money since I get more out of it. 

It will take about 10-12 minutes for you cauliflower to be nice and tender depending on how big you cut up the pieces. If a fork inserts easily into a piece then its done. I used a big slotted spoon to scoop out the cauliflower and I placed it in my blender. I started by adding a 1/2 a cup of the cooking liquid to puree it. The amount of liquid you use will depend on how thick or thin you want your sauce to be but remember you will also be adding cheese to it which will make it thicker. 

When its nice and smooth add your Parmesan cheese and pepper. Here is where you can add a few other things like red chili flakes , those are a big hit with my husband, more garlic or different kinds of cheese. Puree it again for a few seconds just to get everything incorporated. Sometimes I add in a tablespoon of butter just to add richness to it but that is completely optional.

Once my noodles were done I drained them and put them back in the pot. I poured about half of the cauliflower puree in to start with. You will most likely not need all of it and will have left overs. P.S. the left overs make great soup heated up just as is or you can use it as a dipping sauce for bread sticks or use it as pizza sauce. Go wild!

After everything is stirred together and nice and warm toss in some fresh or dried parsley. 

Taste it to see if it needs an adjustments like salt or pepper. You can even add in more cheese at this point but I like to top mine with extra Parmesan on my plate. I served ours up with some green beans and a marinaded steak. Boy oh boy was it scrumptious. 

Now aren't you glad you got brave like me and gave this a try. You can't even tell its cauliflower. This makes me feel all sorts of happy because I'm tricking myself into eating a vegetable but getting to eat pasta. 

INGREDIENTS

2 cups Macaroni Noodles or any other shape like Shells or Penne)

3/4 Medium size head Cauliflower

3/4 cup Milk

2 1/2 cup Chicken Stock

2 Garlic Cloves

2/3 cup Parmesan (this is a rough amount, add as much as you like)

1 Tbs Butter (Optional)

1/4 tsp. Black Pepper 

1 1/2 Tbs Fresh Parsley or 1/2 Tbs Dried Parsley

Cook noodles according to Package instructions, when done return to pot.

In a medium sauce pan bring milk and chicken stock to a boil. Cut cauliflower into pieces and add to boiling liquid. Boil for 10-12 minutes or until fork tender. Strain with a slotted spoon and put in a blender. Add 1/2 cup of the cooking liquid into the blender then puree. If its too thick add more of the liquid until it comes to a smooth puree. Add cheese, pepper and butter if desired. Start by adding half of the puree to the noodles. Heat on low to keep everything hot. Pasta should be coated with the sauce, if needed add more of the cauliflower puree. When heated through and to the consistency you desire add fresh parsley. Taste to see if it needs more pepper or salt. 

Makes 4-5 servings 

Tip:

Use the remaining 1/4 head of cauliflower in mashed potatoes, you will never know its there. Just boil it along with the potatoes then mash away. 

Variations:

Use the same recipe but change the parmesan cheese to cheddar. Substitute onion for the garlic. Add some red pepper flakes and seasonings like chili powder and paprika then toss it with wild rice. Add in cubed cooked chicken. Eat it as a skillet meal or put in a casserole dish and heat in the oven. This was another winner with my family.