By Erren's Kitchen
You can use fresh basil or cauliflower if you'd like (I've tried both), but because it's one of those pantry dishes (a dish you can make any time by always keeping the ingredients on hand in the freezer & pantry), I have always used dried basil and frozen cauliflower. This dish can easily be vegetarian by using vegetable stock.
Serving Size: 4 Prep Time: 5 mins Total Time: 25 mins
1 large bag frozen cauliflower
4 cup /1 litre chicken/vegetable stock
4 cloves of garlic, chopped
1 Tbsp dried basil
2 Tbsp olive oil
salt and pepper to taste
plenty of Parmesan or pecorino romano cheese
Brown the garlic in a large saucepan with the olive oil or fry. As soon as it starts to brown, add about a cup of the chicken stock so the garlic won't burn.
Add cauliflower, basil, salt & pepper and then add just enough stock to cover the cauliflower. Bring to a boil. Once it comes to a rapid boil, lower the heat to medium heat and let simmer for 20 minutes or until the cauliflower is soft enough to mash with a potato masher.
If it seems too thick add a bit more stock little by little until it's the desired consistency.
Serve over pasta topped with grated Parmesan or pecorino romano.
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