So, my kids are pretty good about eating vegetables, but I’m still always looking for new ways to get even more in to them. They’re not so keen on cauliflower in its cauliflower state, but they do like cauliflower soup so I thought I’d try making a sauce out of it. Throw in some (okay, a lot of) cheese, and you have yourself a winner!
Ingredients (serves 2 adults & 2 children)
- 350g pasta (we used gluten free tagliatelle)
- 350g cauliflower (roughly half a large or two thirds of a medium to small head)
- 50g butter
- 2 cloves crushed garlic
- 150ml milk
- 100g grated Parmesan
- salt & pepper
- a pinch of ground or freshly grated nutmeg
- parsley to serve (optional)
- Bring two saucepans of salted water to the boil, one for the pasta, one for the cauliflower.
- Cook the pasta as per packet instructions until done.
- Roughly chop up the cauliflower, und cook for 8-10 minutes on a medium heat until tender.
- While the pasta and the cauliflower are boiling, melt the butter in a saucepan and fry the garlic in the butter for a minute or so until starting to turn golden, being careful not to let it burn!
- Once cooked tender, puree the cauliflower with the garlic butter, milk and Parmesan – I used a blender stick for this.
- Season with salt and pepper, and a pinch of nutmeg.
- Serve the pasta topped with the sauce, and optionally sprinkle some parsley on top. Finely chopped fresh parsley if you have it, but a few shakes of dried parsley will also do. My boys love it! (and it also adds a nice pop of colour to an otherwise quite beige meal…)
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