Cauliflower Pasta Sauce
This dish can be made as a thick pasta sauce or as more of a soup (my friends call it cauliflower soup). I always use small pasta. My grandmother always used shells as they end up filled with the sauce. I can’t always get them so I use what ever small pasta I can find.
You can use fresh cauliflower if you’d like (I’ve tried both), but because it’s one of those pantry dishes (a dish you can make any time by always keeping the ingredients on hand in the freezer & pantry), I have always frozen. Before the days of growing my own basil, I used to use dried basil as well so if it’s all you have, it works just fine. Don’t cheat with the garlic though. Plenty of fresh garlic is the key to this recipe. Also, make sure you add plenty of grated Parmesan or Pecorino Romano cheese. It really makes the dish.
This recipe from Erren’s Kitchen for Cauliflower Pasta Sauce is a simple, healthy dish that’s packed full of flavor. Serve it up with plenty of grated Parmesan cheese for a fabulous, quick and easy dinner. read more
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