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Author Notes: This is a recipe that I make often. It is healthy, satisfying and easy to make. Sometimes I will use only broth when I am blending it into a sauce, making it is virtually fat free, while other times I use a great deal of oil when blending the sauce for a creamier texture. I substitute vegetable broth for chicken on Meatless Mondays and do not taste much a flavor difference. —MyCommunalTable
- 1 head of cauliflower, separated into florets
- 3-5 gloves of garlic, smashed
- 3 T.-1/2 cups olive oil
- fresh thyme sprigs, 3-4
- few dashes creole seasonings
- 2-4 cups chicken or vegetable broth
- 1 pound pasta
- 1 15 oz. can of butter beans
- Huge handful of fresh basil
- salt and pepper, to taste.
- Place cauliflower florets on baking sheet with the smashed up cloves of garlic.
- Coat with 2-3 T. of olive oil, creole seasonings, and sprinkle with salt and pepper. Throw the sprigs of thyme on a baking sheet then toss all the ingredients together, making sure everything is coated with the oil.
- Place in preheated oven at 400F for about twenty minutes. You will know it is done when the cauliflower is roasted a light brown and tender.
- Place everything from the baking sheet into a blender, except the wood of the thyme springs. Pop the garlic out of its peels, then add.
- Add 2 cups chicken broth and start blender slowly. Keep adding chicken broth or olive oil until you get a smooth consistency.
- Put the sauce in a sauce pan to keep heated. Adjust flavors with salt and pepper.
- Start your pasta water boiling. Drop pasta in water when ready. Cook through.
- Place drained beans into sauce. Heat through in pasta sauce.
- Add drained pasta to sauce. Throw in hand fulls of fresh basil. Toss. Serve.
- This recipe was entered in the contest for Your Best Cauliflower Recipe
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