Creamy Garlic and Purple Cauliflower Pasta

Pre-post note- You may have noticed that I have been blogging less. I have decided to blog 1-3 times per week as opposed to daily/every other day. Its taking a lot of time away from my family and housework. And I don’t want to look up from my blog one day and see my little baby daughter is going to college and I blogged away her childhood. So I’ll just be slightly less posting =)

This is just about the most delicious pasta I’ve ever made. I ate two whole plates of it and I generally don’t eat that much.

You will need-

1 pound of pasta
(I used squid ink pasta, but you can use any you like. Squid ink pasta makes it that much better though!)
Half a large head of purple cauliflower broken into bite size pieces
(you can use white cauliflower, I just prefer the amazing flavor of purple)
5 cloves of organic garlic, chopped
2 tablespoons of organic olive oil
4 tbsp. grass fed butter
3 tbsp. organic flour
1.5 c. raw milk

Its beautiful isn't it?!

Its beautiful isn’t it?!

Cook your pasta and set it aside. Put the olive oil, garlic and cauliflower into a skillet and cook it until the cauliflower has started to cook, but is still crunchy.
Make a roux from the flour and butter. (If you don’t know how, the couscous section of this post explains it.) Add the milk to your roux and cook it on medium heat until it thickens. Add the cauliflower and garlic to the roux and get it totally covered then mix in the pasta. (Or you could pour the sauce over everything.) And that’s it!

Add a little fresh grated Parmesan and crushed red pepper.

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As my dad always said, ‘Yum, yum, eat em up!’

Enjoy!

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2 thoughts on “Creamy Garlic and Purple Cauliflower Pasta

  1. I love this!! Have you ever tried to make “rice” from the cauliflower? I bet it would be a fantastic alternative to the pasta (and then you could add extra veggies!)

  2. Pingback: Roasted Purple Cauliflower | The Veggie Slaughterhouse

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