CREAMY CAJUN CAULIFLOWER PASTA

By blum099

Ingredients

• For the sauce:
• 1 head cauliflower, chopped into bite-sized florets (about 6-7 cups)
• 4 cups vegetable broth
• 2 Tbsp butter
• 6-8 cloves garlic, chopped
• 1 Tbsp Cajun spice mix
• 1/2 tsp paprika
• 1 cup milk (I used 2%)
• juice of 1 lemon
• salt and pepper to taste
• For the vegetables:
• 1 Tbsp butter
• 1 yellow onion, diced
• 2 small to medium zucchini, diced
• sprinkle of Cajun spice mix
• sprinkle of paprika
• 2 vine-ripened tomatoes, diced
• 1/2 cup roasted red peppers, thinly sliced
• salt and pepper to taste
• For serving:
• linguine or tagliatelle
• fresh chopped parsley

Preparation

Step 1

To make the cauliflower sauce:
Bring vegetable broth to a boil in a large pot. Add cauliflower and simmer until tender, 5-6 minutes. The more well-done your cauliflower is, the smoother the sauce will be. Reserve 1/2 cup of the broth before draining the cauliflower.
Melt butter in a skillet over medium-low heat. Add chopped garlic and saute until fragrant, 1-2 minutes. Add Cajun spice and paprika and saute another 30 seconds to 1 minute. Remove from heat and set aside.
Add milk, cooked cauliflower, garlic mixture, and lemon juice to a high-speed blender such as a Vitamix. Puree until smooth. If more liquid is necessary for a smooth consistency or to get your blender to move, add the reserved vegetable broth (or add more milk, if you prefer). Season to taste with salt and pepper.
To make the vegetables:
In the same skillet you used for the garlic, melt 1 Tbsp of butter. Add the onions and saute until beginning to soften, about 5 minutes. Add the zucchini and sprinkle with Cajun spice and paprika. Cover and saute until zucchini is tender, another 5 minutes. Stir in the diced tomatoes and roasted red pepper and heat through. Season to taste with salt and pepper.
To serve:
Spoon cauliflower sauce over portions of pasta. Top with sauteed vegetables and sprinkle with parsley. Enjoy!