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
Ingredients
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1
head of cauliflower, separated into florets
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3-5
gloves of garlic, smashed
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3 t.-1/2 cups
olive oil
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fresh thyme sprigs, 3-4
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few dashes
creole seasonings
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2-4 cups
chicken or vegetable broth
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1 pound
pasta
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1
15 oz. can of butter beans
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Huge handful of fresh basil
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salt and pepper, to taste.
Directions
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Place cauliflower florets on baking sheet with the smashed up cloves of garlic.
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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.
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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.
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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.
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Add 2 cups chicken broth and start blender slowly. Keep adding chicken broth or olive oil until you get a smooth consistency.
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Put the sauce in a sauce pan to keep heated. Adjust flavors with salt and pepper.
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Start your pasta water boiling. Drop pasta in water when ready. Cook through.
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Place drained beans into sauce. Heat through in pasta sauce.
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Add drained pasta to sauce. Throw in hand fulls of fresh basil. Toss. Serve.
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