Skinny Cauliflower Carbonara
AuthorDawnCategorydinnerA creative way to get more veggies in your life. A white sauce, made from cauliflower, tastes satisfying and won't leave you with that heavy, 'I've been creamed,' feeling.
I'm always looking for creative ways to get more veggies in my life. Generally, I'm not a fan of white sauces or even soups because I don't like the feeling heaviness of cream (that and I'm lactose intolerant.) This dish is not only healthy and naughty-tasting, it won't leave you with that uncomfortably-stuffed feeling.
Cauliflower is so versatile---Have you tried cauliflower crust pizza yet? Deeeeeelicioso.
I haven't done much cooking while stateside and made this dish before I left Australia. It's worth sharing now because it's one of those trans-seasonal meals that can work in just about any weather (it's winter there and summer here.) Light but comforting, healthy yet satisfying. Easy too! I'm making myself hungry....
Cauliflower Carbonara Sauce
1 Head Cauliflower
4 cups Chicken Stock
½ cup Coconut Milk
34 Ham Slices
1 Egg
34 Cloves Garlic
Olive Oil
Salt & Pepper
Garnish Options
Basil
Parmesan Cheese
1
Boil cauliflower head and garlic in stock, in a pot, until tender. Drain and save the stock in case you need to thin the sauce.
2
Add coconut milk and blend using an immersion blender or regular blender.
3
Heat oil in a pan and add diced ham until desired crispness.
4
Add cauliflower/ garlic mixture to the pan to keep warm and turn down heat.
5
Before serving add raw egg and mix thoroughly.
6
Serve over pasta and top with fresh basil and Parmesan cheese.
Ingredients
Cauliflower Carbonara Sauce
1 Head Cauliflower
4 cups Chicken Stock
½ cup Coconut Milk
34 Ham Slices
1 Egg
34 Cloves Garlic
Olive Oil
Salt & Pepper
Garnish Options
Basil
Parmesan Cheese
