A cauliflower surprise lightens up a traditionally heavy sauce and sneaks in hidden vegetables at dinnertime.
Spaghetti with Caulifredo Sauce
3 cups (750 mL) cauliflower florets (about 1/2 small head)
3/4 cup (175 mL) warm milk (approx.)
2 tbsp (30 mL) butter
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each freshly ground nutmeg and black pepper
3/4 cup (175 mL) grated Parmesan cheese
1/2 cup (125 mL) chopped fresh parsley
1Bring a large pot of salted water to the boil. Add cauliflower florets and cook for 8 to 10 minutes or until tender. Use a slotted spoon to remove the cauliflower to a blender.
2Add spaghetti to boiling water and cook according to package directions.
3Meanwhile, add milk, butter, garlic powder to blender. Blend until smooth, adding additional warm milk as needed to get a creamy consistency. Add salt, nutmeg and pepper (adjust to taste).
4Toss sauce with hot cooked spaghetti, Parmesan cheese and chopped fresh parsley. Serve immediately.
• Warm the milk in the microwave for 30 to 40 seconds or until steaming.
• Customize this pasta with add-ins such as sliced grilled chicken, cooked shrimp or blanched broccoli florets.
Per serving (1/4 recipe or 1 3/4 cups/425 mL): 460 calories, 14 g fat, 8 g saturated fat, 660 mg sodium, 49 g carbohydrates, 6 g fibre, 5 g sugars, 28 g protein.
Excellent source of folate, vitamin C, vitamin B12 and calcium.
Good source of vitamin A and riboflavin.
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