We are on the Daniel Fast and I can only take so many rice and beans before I feel I will turn into a burrito. Money was a bit tight this week, being the tail end of the paycheck week, so I needed something to make that would stretch. Lily can not have tomatoes because of her nightshade sensitivity so we try to make unique pasta dishes anyway.
I found this online and made my own variation to stay true to the Daniel Fast. The original calls for cream, but I trade that out for veggie broth, or soymilk (unsweet)
1 sm head califlower, chopped
2 cloves garlic, diced
1 sm shallot, diced
2 Tbs EVOO
1 pound whole wheat linguine (or noodle of choice)
1/4 C veggie broth or soymilk
Cook pasta according to directions. In a skillet heat the EVOO and saute the garlic and shallot until transluscent. Add salt and pepper. Steam Cauliflower until very soft, drain and add to garlicky oil mix. Mash with potato masher or use a mixer until it is creamy, add the broth or soymilk until the consistency of sauce (it does separate a little) S and P to taste. I added red pepper flakes to mine after the kids were served.
Everyone ate it up and no one knew what it was!