Cauliflower + Leek Pasta

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Cauliflower Leek Pasta

Pasta. Cheese. Vegetables.

These are 3 of my mostest favorite foods. And the best way to celebrate them is to mash them all together and create some magic.

And let’s all be honest here; there really isn’t any other meal that screams Winter Comfort Food like creamy, cheesy, gooey pasta.

Cauliflower Leek Pasta

This recipe contains only a 1/4 cup of cheese. The main bulk of creaminess comes from the cauliflower.

Let’s talk about cauliflower for just a second. Raw, steamed, baked, sauteed, riced, creamed, and probably a bunch of other ways that I haven’t even figured out yet, this magical cruciferous vegetable is so jam packed with vitamin C that only 100g will provide you with 80% of your daily recommended value. Vitamin-C is a proven antioxidant that helps fight against harmful free radicals, boosts immunity and aids in the prevention of infections. Not too shabby eh?!

 

Cauliflower Leek Pasta

Cauliflower Leek Pasta

  • A small head of cauliflower, trimmed into florets
  • 2 leeks, sliced into round- white and light green parts only
  • 2 cloves of garlic, crushed + minced
  • 1/2 cup vegetable stock
  • S + P
  • 1/2 cup white cheddar, shredded {or whatever cheese tickles your fancy on this beautiful day}
  • 1 package of your favorite pasta { I used brown rice mini-shells}
  • a dollop of coconut oil
  1. Gently steam your cauliflower until just tender, about 5 minutes
  2. Add coconut oil to a frying pan on low heat, add garlic once melted
  3. While your cauliflower is steaming and your garlic is garlic-ing, prepare your pasta according to the package directions
  4. Add leeks to the garlic/coconut oil frying pan and cook for about 5 minutes
  5. Add cooled cauliflower, leeks, S + P and 1/4 cup of vegetable stock to your food processor or high speed blender and blend until super smooth {add more stock as needed}
  6. Transfer your creamy sauce to a saute pan on low-medium heat and add all but a sprinkle of your cheese
  7. If the sauce is a little thick, this is where you can add the rest of your stock
  8. Once all the cheese is melting in, add your pasta to the pan and stir until it’s all mixed up
  9. Transfer your pasta and sauce into individual ramekins or a small baking pan, topping with remaining cheese
  10. Turn on your broiler to med-high and throw your pan in on the bottom rack
  11. Keep an eye on your pasta, you want a beautiful crust to form on the top
  12. Once it’s ready top with fresh black pepper and enjoy BUT be careful…it’s going to be hot!

Cauliflower Leek Pasta

Cauliflower Leek Pasta

Cauliflower Leek Pasta

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