This recipe is sooo easy and really tasty. It quickly becomes a family favorite as the sauce is so creamy it resembles homemade macaroni and cheese. A great winter comfort food kind of recipe, you will have little to none left over once you’ve introduced this dish.
Every pasta dish to come out of my kitchen is gluten free and for this recipe I used a Trader Joe’s corn pasta, tasty and inexpensive. If you’re a dairy free family you could substitute out the cheese for the selection of soy or rice based cheeses or not do the cheese at all. The sauce still has a fantastic flavor and the addition of the cauliflower is a surprising bonus.
2 T olive oil
2 T butter
3 cloves crushed garlic
1 tsp basil
1 bay leaf
1 head cauliflower
2 cups tomato sauce
2 cups shredded cheddar & parmesan cheese
1 bag Gluten Free fusilli pasta (I used a corn pasta for this recipe)
Heat the olive oil, basil and bay leaf until warm. Add crushed garlic, sauté for a few minutes. Add cauliflower, chopped to 1 inch pieces to the pan. Sometimes I add a ½ cup water, cover and steam until soft.
Meanwhile bring the pasta water to boil. Pour the tomato sauce over the cauliflower and simmer for 15 minutes. While this is simmering and pasta water is coming to a boil, shred the cheese and set aside.
Cook the pasta, drain and pour into a bowl, drizzle with olive oil, stir in the 2T butter and half the cheese. Once mixed, pour tomato/cauliflower sauce over the pasta and top with remaining cheese.
Serve with a mixed greens side salad, and I guarantee you’ll hardly have any left over!