Skip the fat in white sauce; add vegetable to pasta.
Salsa di cavolfiore (Italian)
Serves 4-6 plates
1 Tbs. (15 ml) olive oil
3 sliced organic garlic cloves
basil
1/2 cup (65 g) diced organic onion
organic cauliflower, cut into small pieces
(dairy-free) milk
parsley
uno 1. Sauté the garlic in oil over medium heat.
due 2. Remove garlic.
tre 3. Sauté the basil and onions about 5 minutes.
quattro 4. Stir in the cauliflower.
cinque 5. Add enough milk to it half-covered
sei 6. Reduce the heat and simmer uncovered 10-15 minutes.
sette 7. Purée. Add water if necessary for a creamy sauce.
otto 8. Toss with (gluten-free) pasta of choice.
nove 9. Sprinkle the top with parsley.
Add color to the sauce with
