A Jerry James Stone Recipe
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Ingredients
Pasta
- 8 oz whole wheat elbow macaroni
- 3 qt of water
- ½ tbsp sea salt
Sauce
- 1 head cauliflower, chopped
- 1 cup vegetable broth
- Salt and pepper to taste
Instructions
- Add water to a pot and bring it to a boil.
- Add in 1 tablespoon of salt per pound of pasta you are planning to cook. For this recipe, you'll need about 1/2 tablespoon of salt. Bring the water back to a boil. Only add salt to boiling water. Prolonged contact with salt can cause pitting on stainless steel surfaces, and salt placed in cold water takes longer to dissolve.
- Add in 8 ounces of whole wheat elbow macaroni and cook according to package recommendations. While the pasta is cooking, let's make our sauce.
- Add a little bit of olive oil to a pan. (NOTE: Because we are planning to mostly steam the cauliflower, you don't have to do this step, but you can.)
- Add in 1 head of chopped cauliflower. Saute the cauliflower a little bit.
- Add in 1 cup of vegetable broth, or until the bottom of the pan is covered by about 1/4 inch.
- Bring the broth to a simmer, cover, and steam until the cauliflower is fork tender.
- Once cauliflower has cooked, remove it from the pan using a slotted spoon (so excess liquid stays in the pan), and place it in a food processor. Puree until smooth.
- Add the puree back into the pan you used to saute the cauliflower.
- Once the pasta is done, add it directly to the pan with the cauliflower puree. Do not drain the pasta, simply use a slotted spoon. The starches from the pasta water will help make the sauce creamier.
- Mix the pasta and cauliflower puree, over low heat until the pasta is fully covered. If the sauce is too thick, you can add in a little more vegetable broth to thin it out if needed. Salt and pepper to taste.
- Plate and serve.
