I don’t know why I did this.. My cauliflower was leftover from roasting a whole head, so it was a bit on the al dente side, and already spiced… Add leftover heavy cream about to expire, and here we go..
So many things you could do with this. Just spice it well.
- 2 cups cauliflower (about a half head)
- 1/4 cup heavy cream
- 1 garlic clove
- 1/2-1 cup cooking liquid (pasta water or cauliflower water)
Roast or boil the cauliflower until done. Puree up with the cream, garlic, and liquid- adding a little at a time until it is the consistency you want. The more cooked the cauliflower is, the less you will need.. (I needed the whole cup) Then spice to your liking and season well.
Mix into a pound of cooked pasta and other things you can find…