Servings
4
Prep time
Cook time
Recipe
Ingredients
- 450g cauliflower, cut into florets (around ½ large cauliflower head)
- 350g light ricotta
- 3 cloves garlic, minced
- 4 shallots, roughly chopped
- Olive oil, to sauté
- Pinch sea salt & pepper
- 1 heaped tsp Dijon mustard
- ¼ cup grated parmesan
- 350g gluten-free pasta
- Small handful parsley or basil, finely chopped
Method
- Steam cauliflower florets until they’re soft. Place the cauliflower in your food processor with the ricotta and blend until you have a smooth consistency. Spoon into a large bowl.
- Sauté garlic and shallots in a frying pan over medium heat in some olive oil. Add to cauliflower mixture.
- Season with salt and pepper, Dijon and parmesan.
- Cook pasta and toss through cauliflower sauce.
- Serve topped with fresh herbs with a green salad.
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