Cauliflower Pasta Sauce
This creamy cauliflower pasta sauce is silky smooth and goes great topped with salty capers, fresh chives, sea salt flakes and cracked black pepper. It's an easy recipe that uses minimal ingredients.
Ingredients
- ¼ head of cauliflower
- 100 ml reserved pasta water (~½ cup) or vegetable stock
- ½ onion
- 1-2 garlic cloves
- 1 lemon (juice)
- ¼ tsp salt
- 1 tbsp extra-virgin olive oil
Toppings
- capers optional
- chives optional
- sea salt flakes and cracked black pepper optional
Instructions
- Begin preparing the pasta by boiling salted water (if using— or whatever you are pairing it with e.g. grilled chicken).
- Chop the cauliflower into florets. Peel and chop the onion into quarters (discard the end roots).
- Steam the cauliflower, onion, and garlic cloves until very tender and soft.
- Add the tender cauliflower, onion, and garlic to a blender, along with the lemon juice (discard the seeds), salt, pasta water (or vegetable stock), and gradually add in the olive oil. Blend until silky smooth.
- Serve. Mix in the cooked pasta until evenly coated. Or, top with grilled chicken and vegetables. Or, serve with crackers, chips, and veggies!
Notes
This recipe can be used for any type of pasta. Remember to save some of the pasta water for blending into the sauce as this helps the sauce stick to the pasta.
If you are serving this with chicken or as a dip— you can use vegetable stock instead of pasta water.
All toppings are optional, but go especially well with pasta or grilled chicken.