I've always been a fan of cauliflower soup and while searching for a low carb version, I came across a recipe that I've converted into a sauce for my fresh pasta. It's a complex recipe as I was making a few different dishes and I used the juices from another dish in this one. But, it was freakin delicious, so I'm recording it for anyone looking for something a bit different.
1 head of cauliflower
1 small head of garlic
1 tub of Philly cooking cream
1 tbsp of butter
Chicken stock 500ml
Dash of olive oil
Salt & pepper
In a pan I roasted a chicken with some onion and garlic. Once the chicken was cooked, I removed it from the pan and set the pan aside. I left all of the juices, the onion and garlic in there.
I cut the cauliflower into large florets, cut the onion into quarters, pulled the head of garlic in half and put half into the chicken roasting pan with the cauliflower and onion. I splashed some olive oil in there and some salt and pepper. I also had some black garlic salt, I sprinkled that in.
I roasted all of this together for about 40mins (160 degrees fan forced) until it was soft. At about the 20 min mark I pulled it out and rotated the cauliflower. Once done, I pulled out of the oven and set aside to cool.
I chopped up a couple of cloves of fresh garlic, I took the roasted 1/2 head of garlic from the pan and squeezed the individual cloves into the saucepan with the butter and thyme and cooked it in a saucepan for a few mins on a low heat. I added in the stock and brought to a boil. I poured this into the pan with the cauliflower and allowed it to cool.
Once cool, I pureed in batches and added back into the saucepan, I poured the tub of cream in and mixed it in on a low heat until the sauce was hot. I then cooked up the pasta (fresh = 3 mins), poured the pasta into a bowl and poured the cauliflower sauce over the top and topped with parmesan and a little more black garlic salt...YUM
The roasted cauliflower really gives the added flavour, roasting it in chicken juices probably helped.