I’ve been waiting months to post this recipe, that I love so much by the way. But when the prices of cauliflower skyrocketed to $8.00 a piece, I held off for awhile. Now that cauli is back to a reasonable price, it’s been taking center stage in my cooking again.
I love pasta and I love cream sauce, but cream sauces are so rich and high in fat, and sometimes my stomach doesn’t feel so well after =(. This is a common complaint I hear from many others as well. If you enjoy them, cream sauces are fine once in while, but what if I want to eat it more than once in awhile? The solution here is cauliflower, which is the main ingredient. The sauce is just as tasty and smooth as you would expect, but so much more nutritious!
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