I know we’re always told to “Eat Our Rainbows”, and that usually white foods lack nutrients. Usually. Cauliflower is white, but one cup has tons of Vitamin C, Vitamin K, the B Vitamins, Fiber–in short, it’s a fantastic nutrient-dense choice to add to your dinner plate.
In combination with Potassium, Vitamin C, Magnesium, and Protein from Cannellini Beans, Potassium and Vitamin C from Yellow Onions, and Potassium from Garlic, your dinner plate will make for one happy and healthy meal.
This is a two-pot meal; one for the pasta, and a large sauté pan for everything else. I love grating garlic on a medium-ribbon grater–it’s a quick and easy addition to your pot or skillet.
Stir together the pasta and cauliflower, add some julienned basil, and you have a big bowl of healthy happiness for your dinner table.
PASTA AND PAN-ROASTED CAULIFLOWER
- 1/2 head of cauliflower, cut in florets
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 can Cannellini Beans, drained and rinsed
- 3-4 large basil leaves, julienned
- Cook pasta according to package directions.
- While pasta is cooking, coat a large sauté pan with olive oil and heat to medium-high. Sauté onion, cauliflower, and minced garlic with salt and pepper to taste. Add 1/2 cup water while sautéing to help the cauliflower soften.
- When cauliflower is tender-crisp and the pasta is done cooking, drain the pasta and stir everything together, including the drained Cannellini beans in a large bowl. To serve, sprinkle with basil and, if desired, grated parmesan cheese.
I truly and sincerely believed I had been the first one to stumble upon creamy, alfredo sauce goodness in the form of cauliflower a couple summers ago. I was ready to call the patent office, or Gordon Ramsay, or the Food Network, or whoever controls food recipes today, because I had just invented the world’s best veggie alfredo sauce.
And then I Googled it.
You know how Google works–confirming all your fears and dashing all your hopes…Not only was creamy cauliflower sauce already in existence, but I also discovered cauliflower “pizza crust”, cauliflower “mac&cheese”, cauliflower “rice”, cauliflower “buffalo chicken bites”…I’d had no idea the cauliflower craze was out there in full swing! I have found many different variations of the cauliflower alfredo sauce, so I don’t know who to credit, but this is my version: Cauliflower Corn Cream Sauce. I use this white sauce as alfredo sauce for noodles, lasagna, mac&cheese, the white sauce for a pot pie–the list can go on. It is delicious and creamy and full of veggies.
CAULIFLOWER CORN CREAM SAUCE
- 1 head cauliflower, trimmed
- 1 medium onion, chopped
- 1 1/2 cups of corn, fresh or frozen
- 3-4 cups vegetable stock
- 2-3 tablespoons of half-and-half
- 2-3 tablespoons of grated parmesan cheese
- Optional: you can also add 1/2-1 whole red bell pepper or a handful of fresh parsley; this will turn your sauce an orange-ish or greenish hue, respectively. Also, if you wish to make this vegan, omit the half-and-half and use nutritional yeast instead of the parmesan cheese–it will still end up creamy and sweet and delicious.
- Heat a couple tablespoons of olive oil in a large pot over medium heat and add the cauliflower, onion, and corn (and red pepper, if using), and salt and pepper to taste.
- Saute until the cauliflower is golden, then add vegetable stock until the vegetables are covered and allow to simmer until the cauliflower is just tender.
- Load everything into your blender (a BlendTec is nice because it all fits!), and add the half-and-half, parmesan cheese, and parsley, if using. Blend until you get a creamy consistency. Play around with adding water/stock/half-and-half until you get the consistency you want.