This delicious, gluten free Skinny Creamy Cauliflower Pasta belongs right up there with the healthy comfort food elite. It is simple to make, takes under 1 hour and represents everything you could ask for to satisfy a hungry tummy on a cold, winter’s day. And more!
This dish easily makes it to my comfort food elite because, apart from ticking all the boxes comfort food should, it also exceeds on 3 more levels.
- Not all comfort food has to be a calorie bomb! As the name points out it is Skinny Creamy Cauliflower Pasta. The source of creamy texture is the cauliflower and not the cream. This is why this beautiful pasta dish is so low on calories.
- Skinny Creamy Cauliflower Pasta contains a gentle dose of roasted garlic. At this cold and flu friendly time of year garlic is a (wonderfully delicious if you love the roasted garlic as much as I do) way to go to help your immunity system out in a more intentional way.
- The added bonus is that Skinny Creamy Cauliflower Pasta is vegetarian, contains no gluten and it is dairy free! This makes it a pretty perfect three! Even if you care about only one of them!
Diversity of the Skinny Creamy Cauliflower Pasta
When you think about it carefully, you can cream pretty much any favourite vegetable and with a little seasoning create a beautiful, healthy sauce for pasta, rice or even meat or fish. And there is no great effort involved. Simply boil any veg and think: What goes in your favourite soup?
Using a food processor, liquidise the drained, boiled veg (add a bit of water, vegetable broth or milk to give it more liquid texture), season to taste and your perfectly customised sauce is what you get.
I chose the cauliflower because sauce that it produces reminds me of Alfredo and Alfredo must be one of the most popular sauces out there. Cauliflower, roasted garlic, milk, Parmesan, nutmeg, salt & pepper is what makes my Skinny Creamy Cauliflower Pasta.
You could replace the cauliflower with pumpkin, leeks & potatoes, mushrooms, spinach – you name it! Experiment and make your comfort food using this basic idea. No preservative, additives and everything else that made you take the step to do it yourself instead of reheating the shop bought sauce.
- 4 servings of pasta of your choice (I used Gluten Free De Bolez Fettuccine)
- 1 small cauliflower (around 1lb/500g)
- 2 tbsp of mashed with a fork roasted garlic cloves
- 2 tbsp apple cider vinegar or lemon
- 1 cup Parmesan and more to serve (I used Go Veggie Vegan Parmesan)
- 1 cup of milk (I used dairy free Almond Breeze Almond Milk)
- 1 ½ cup of low sodium vegetable broth or stock (preferably homemade)
- ½ tsp salt (I used Himalayan Salt from Trader Joe’s, but sea salt is great too!)
- 1 tsp white pepper (black one also works ok)
- 2 tbsp finely chopped parsley
- ½ tsp grated nutmeg (optional)
- Break up cauliflower florets to smaller pieces, place in a deep pan, cover with water and boil until soft and fork goes in and comes out easily.
- While the cauliflower is cooking, boil your choice of pasta as per the instructions on the packaging; drain and set aside.
- Drain the cauliflower (discard the water). Using a food processor or a liquidiser, process the boiled cauliflower with 1 cup of milk until smooth; pour the mixture back in the pan.
- In a small bowl, whisk milk with mashed, roasted garlic cloves, apple cider vinegar, nutmeg and parmesan, salt and pepper and then pour it into the pan with creamed cauliflower.
- Bring it all to boil, adjust the flavour with salt and pepper and thickness with extra milk or vegetable stock and serve over your pasta and a sprinkle of extra Parmesan and fresh parsley.