I had some cauliflower in my fridge and wanted to do something fun and interesting with it for dinner tonight. If you're like me, my go to for cauliflower is to roast it and toss it with other veggies or in a salad. I just love the nutty flavor and texture. Cauliflower is having a bit of a moment with lots of recipes and restaurants using it as a replacement for rice, in pizza dough, and even as an entree like a "steak".
As I looked through the other items in the fridge, I found some kale that I thought might be interesting to add to the mix. I pulled out a recipe I have from Vegetarian Times (see below) for Kale and Cauliflower Alfredo and decided that was it!
I had some extra time today and decided rather than using store bought pasta, I would make fresh pasta. Making pasta can be a labor of love but once you get down the basics and get some consistency through practice, it can be a wonderful way to boost your pasta dishes.
I will spare the instructions for making fresh pasta. There are lots of websites and cookbooks out there that have a basic egg pasta recipe along with best practices to making pasta at home. There really isn't much variation to the recipes. It really just comes down to practice, practice, practice!
So, for the sauce for my fresh pasta. The "Alfredo" in my sauce is really a cauliflower puree. Cauliflower, when pureed, makes a thick and creamy-like sauce all on its own. Add just a little bit of parmesan cheese and you have light and healthy "Alfredo" sauce that is ready to toss with your fresh pasta.