Cauliflower is so versatile! 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. This dish is healthy and naughty-tasting and won't make you feel heavy.
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 in my guts (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.
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....
Ingredients
1 HeadCauliflower
4 CupsChicken Stock
1/2 Cup Coconut Milk
4 Ham Slices
1Egg
4 ClovesGarlic
HandfulFresh Basil (For Garnish)
Few ShakesWhite Pepper (or Red if you're braver)
Giant PinchParmasean Cheese
DrizzleOlive oil
Cooking Directions
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.
Add coconut milk and blend using an immersion blender or regular blender.
Heat oil in a pan and add diced ham until desired crispness.
Add cauliflower/ garlic mixture to the pan to keep warm and turn down heat.
Before serving add raw egg and mix thoroughly.
Pour over pasta and top with fresh basil and Parmesan cheese.
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I have been wanting to try more cauliflower based dishes! This looks super yummy! Thanks for the recipe!
Awesome! Let me know how you like it.