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Turns out you don't need a bucket load of cream to enjoy this traditional Italian dish. Enter the humble cauliflower. Not only can you make awesome pizza bases from it (more on that another time!) but it also forms the basis of this incredibly creamy, rich and satisfying cheese sauce.
Make time: 45 minutes | serves 4
2 Tbsp extra-virgin olive oil
3 garlic cloves, finely chopped
1 head cauliflower, cut into small florets
4 cups vegetable stock
¼ cup parmesan cheese
(or savoury yeast flakes for a dairy free option)
Black pepper to taste
500g fettuccine (or zucchini 'pasta')
100g thinly sliced prosciutto
Chopped chives, to garnish
Heat olive oil over a medium heat in a large saucepan. Sauté garlic until fragrant, about 3 - 4 minutes.
Add the cauliflower and cover with vegetable stock. Cook for 10 - 12 minutes or until cauliflower is tender.
Meanwhile, cook the pasta 'al dente'.
Cook the prosciutto in a small pan with 1 tsp olive oil until crispy (about 5 minutes). Set aside.
Using a slotted spoon, carefully transfer the cauliflower to a food processor or blender and add 1 cup of the vegetable stock. If you eat dairy, add ½ cup milk for a creamier taste.
Continue to add more liquid, stock or milk, until a sauce consistency is achieved and it is smooth without any lumps.
Add the savoury yeast flakes or cheese and black pepper to taste.
Toss through the cooked fettuccine and top with chives, crispy prosciutto and extra cheese if desired.
TIP: Take this classic sauce to another level by adding sautéed brown mushrooms!
There's 100 delicious recipes, along with this one, in Nicole Joy's newest cookbook, Life's Too Short For Diets.
Visit www.nicolejoyinspire.com for even more meal inspiration, including lots of dessert for breakfast ideas!
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