Cauliflower alfredo shell pasta

Cauliflower has become king in recent times. I recently saw a video about vegan cauliflower alfredo sauce. And although I am not vegan, the idea of cauliflower as a pasta sauce intrigued me a lot. And since there is still an abundance of the vegetable I have been trying to find innovative ways to cook with it! I paired a thick and chunky cauliflower alfredo with Shell pasta which works beautifully with chunky sauces. Larger shells are used as stuffed pastas and the smaller shells or tofe are best for flavoursome sauces.

Here is another super easy baked pasta you can try your hands on.

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Ingredients for Cauliflower Alfredo Shell pasta – serves 4

• Cauliflower – 400g
• Olive oil – 3 tbsp
• Garlic cloves – 3-4, chopped
• Oregano seasoning – 3 tbsp
• Salt – to taste
• Black pepper – 1 tsp
• Milk – 1 cup
• Shell pasta – 2 cups
• Mozzarella cheese – 1 cup

Method

• Preheat the oven at 200 degrees for 10 minutes.
• Wash the cauliflower and cut the florets. Pat dry and toss with 1 tbsp olive oil. Spread on an ovenproof pan, and bake for 20 minutes on 180 degrees. Your cauliflower will now become fragrant and will have a slight char. (Before and After imaged below)
• Let the cauliflower cool down.

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• In a pan heat 2 tbsp olive oil and cook the chopped garlic until fragrant. Let it sit so it cools down a bit.
• In a mixer, add the cauliflower, olive oil and garlic, salt, 1-1/2 tbsp oregano and 1 cup water. Mix until you get a smooth sauce. You can add the milk and mix again or if like me you intend to store the sauce in the fridge before cooking, add the milk when you actually cook it. The sauce can stay in the fridge for 5-6 days!
• Add the milk and mix well again.
• In a pan, add the smooth sauce and cook and reduce on low heat for 20 minutes, stirring occasionally.
• Meanwhile, boil water in a pan and cook the pasta for 6-8 minutes.
• Strain and add the pasta and 1 cup pasta water to the pan of sauce. Cook for 5 minutes on medium heat until it all comes together.
• You can eat it as is. Or add a cheese gratin for some extra indulgence.

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• Preheat the oven again if you are cooking on a different day as the day you made the sauce – 10 minutes at 180 degrees.
• Transfer the pasta into a borosil/ cook and serve pan. Top with leftover oregano and cover it the cheese.
• Bake for 20 minutes at 180 degrees or until the cheese bubbles and browns. Let stay for 5 minutes before indulging!