Enjoy the recipe and make it your own. No problem with that.

Makes 4 servings.


  • 1 small/medium cauliflower broken into florets.
  • 1 Tbsp. extra virgin olive oil
  • 3-4 garlic cloves, minced
  • 1/2 yellow onion, chopped
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup of milk of choice
  • 1/4-1/2 teaspoon garlic powder
  • 3/4 teaspoon fine grain sea salt, or to taste
  • 1/2 tsp. oregano
  • 1/2 tsp red pepper flakes
  • 1/4-1/2 teaspoon pepper, to taste
  • 16 oz whole wheat pasta of choice
  • Fresh parsley and cilantroDirections:
    Heat oil in a large pot and saute the diced onions until translucent. Add minced garlic and cauliflower florets and cook medium-high for 3-4 minutes. Mix well with salt, pepper, pepper flakes, oregano, and garlic powder. Add chicken broth and cover the pot on low-medium heat for 10-12 minutes or until cauliflower is soft and cooked. Wait for the mixture to cool down, and puree the mixture in a blender to achieve a smooth, silky, creamy puree. Transfer the puree to the pot on low-medium heat and add milk to achieve your desired consistency. Adjust all the spices and add freshly chopped parsley and cilantro.

    Drain pasta. Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Toss the sauce with the pasta, and enjoy!

    Bon Appétit!

    Please, I would love to hear from you!


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