1 head cauliflower, chopped into bite-sized florets (about 6-7 cups)
4 cups vegetable broth
2 Tbsp butter
6-8 cloves garlic, chopped
1 Tbsp Cajun spice mix
1/2 tsp paprika
1 cup milk (I used 2%)
juice of 1 lemon
salt and pepper to taste
For the vegetables:
1 Tbsp butter
1 yellow onion, diced
2 small to medium zucchini, diced
sprinkle of Cajun spice mix
sprinkle of paprika
2 vine-ripened tomatoes, diced
1/2 cup roasted red peppers, thinly sliced
salt and pepper to taste
For serving:
linguine or tagliatelle
fresh chopped parsley
Instructions
To make the cauliflower sauce:
Bring vegetable broth to a boil in a large pot. Add cauliflower and simmer until tender, 5-6 minutes. The more well-done your cauliflower is, the smoother the sauce will be. Reserve 1/2 cup of the broth before draining the cauliflower.
Melt butter in a skillet over medium-low heat. Add chopped garlic and saute until fragrant, 1-2 minutes. Add Cajun spice and paprika and saute another 30 seconds to 1 minute. Remove from heat and set aside.
Add milk, cooked cauliflower, garlic mixture, and lemon juice to a high-speed blender such as a Vitamix. Puree until smooth. If more liquid is necessary for a smooth consistency or to get your blender to move, add the reserved vegetable broth (or add more milk, if you prefer). Season to taste with salt and pepper.
To make the vegetables:
In the same skillet you used for the garlic, melt 1 Tbsp of butter. Add the onions and saute until beginning to soften, about 5 minutes. Add the zucchini and sprinkle with Cajun spice and paprika. Cover and saute until zucchini is tender, another 5 minutes. Stir in the diced tomatoes and roasted red pepper and heat through. Season to taste with salt and pepper.
To serve:
Spoon cauliflower sauce over portions of pasta. Top with sauteed vegetables and sprinkle with parsley. Enjoy!