Cauliflower Sauce

Our little guy has become quite a picky eater recently. So we are getting creative. He loves pasta, so I found a cauliflower pasta sauce on the foodnetwork and made adjustments. It turned out good and the picky eater ate his veggies. We had leftover sauce and I used it over brown rice, with some grated swiss cheese and thought that was even better.

Time: about 35 minutes, Serves about 4 people

Ingredients

• 1 pound pasta
• Salt
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, cracked from skin and sliced
• 1 onion, chopped
• 1 head cauliflower, stem removed and chopped
• 1 cup chicken stock
• 1 teaspoon of rosemary (maybe more, I'm not positive, I didn't measure)
• 1 teaspoon of red pepper flakes (maybe more or less, adjust to your taste)
  
• 1/4 - 1/2 cream or milk
• 1 -2 tablespoons of lemon juice
  
• 3/4 cup Parmesan or other cheese (as I said, I used swiss the next day and liked it)
  
• Salt and black pepper
  
• Optional: You could add in cooked mushrooms, red peppers and that was good as well
  

Directions

Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 1 to 2 ladles of pasta water. Which I used to dissolve my chicken bouillon to make some broth.

While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add onions and cook 5 minutes, then add garlic and cook for about a minute, then add cauliflower, chicken stock, rosemary and red pepper flakes. Cover the pan and cook 15 minutes or until cauliflower is soft. In a blender or food processor, puree vegetables. Add milk to thin out and if you still need to thin it a bit, use some reserved pasta water. Add the pasta, lemon juice and cheese to the sauce and toss to combine. Season the dish with salt and pepper, to taste, and serve.