Creamy Cauliflower Pasta Sauce (but not only)

Right now the garden has got higher priority than the kitchen here, stunning days and so much so that I even am enjoying cleaning up. This year I will plant new bushes and flowers, I need that and the garden need that after having been quite mistreated the last couple of years. But I want to start anew now, I want to cut down, clean up and move on and a garden is such a perfect place to manifest your inner desires in, it’s hands on and looks so good when you have finished. It is concrete. And alive too. So now you have to excuse me, I have to do step 2 of the Babá I am making and then I’m diving into pruning and removing dead materia.

I almost think that this cauliflower cream should be eaten as it is with a spoon, I really like it so much but if you feel like a mild and creamy pasta sauce without cream, this is a good choice!

Creamy Cauliflower Pasta Sauce (but not only)

4 servings

1 small head cauliflower
1 potato on the big side, peeled
2-3 anchovy fillets
1 tblsp oregano, fresh and chopped
1 tblsp parsley, chopped
1 pinch chili pepper in powder
extra-virgin olive oil

– Cut the cauliflower into pieces, keep the more tender leaves and the stem and put it in a pan with lightly salted water. Add the potato cut into pieces and let it cook until cauliflower and potato is really soft.
– Drain the vegetables but keep a bit of the water, you might need it later.
– Add anchovy, herbs, chili and a couple of tblsp olive oil and run in a blender until creamy. Taste and add salt if needed. If it is too think, you can either add a little more oil or the cooking water. Or both.
– Mix with freshly cooked pasta or put it on crackers, bread or whatever comes into your mind!

Creamy Cauliflower Pasta Sauce (but not only)

AddThis Social Bookmark Button