Ingredients

The following ingredients have 6 Servings
  • 5 cups cauliflower florets (about one whole head of cauliflower, cut up)
  • 3 cups vegetable broth
  • 3 cups water
  • salt (to taste)
  • 10 cloves garlic (minced)
  • 3 tablespoons olive oil (divided)
  • 1/2 cup coconut milk
  • 2-3 tablespoons olive oil
  • 8 cloves garlic (sliced)
  • 6 cups diced butternut squash (or pumpkin)
  • 4 tablespoons fresh chopped rosemary
  • 1 cup red onions thinly sliced
  • 16 ounces gluten free fettuccine (cooked according to package directions)
  • all of the cauliflower sauce

Instruction

  • In a pot bring water and broth to a boil. Add salt and cauliflower, Cook until cauliflower is tender when pierced through.
  • In a pan in 1 tablespoon olive oil cook 10 cloves minced garlic, until aromatic and just starting to brown.
  • In a blender combine garlic, cauliflower (adding it in with a slotted spoon), 2 tablespoons olive oil and coconut milk. Set aside.
  • In a separate pan heat 2-3 tablespoons olive oil over medium heat and add garlic thinly sliced garlic in a single layer. Cook until just starting to brown and remove, draining on paper towels.
  • To that same pan add the cubed butternut squash. Cook until browned on all sides and soft. Add fresh rosemary, Mix. Remove from pan.
  • To the same pan add red onions, cooking on low heat until translucent and lightly caramelized (add more olive oil if needed).
  • To serve: mix pasta with cauliflower sauce and top with squash, red onions, and fried garlic.