Pasta with Cauliflower Recipe
- Cutting board
- Chef's knife
- Large saute pan (high sided)
- Spaghetti pot
- cooking utensils
- 1 lb. large shell or cavatelli noodles cooked
- 1 cauliflower head chopped into bite size pieces
- 8 oz. Portabella mushrooms sliced thin
- 4 tbsp. butter margarine, or olive oil
- 3 tbsp. all purpose flour
- 2 c. whole milk
- 1 c. Parmesan grated
- Kosher salt to taste
- black pepper to taste
- 1 tsp. red wine vinegar
- 2 tbsp. sugar granulated
- 2 tbsp. garlic minced
- Cook your pasta and set to the side. Heat a large sauté pan over medium heat. Add butter and melt. When butter is melted; add garlic and mushrooms. In a large sauce pan, steam cauliflower until fork tender. When mushrooms and garlic have lightly browned, stir in flour and cook until flour has been fully mixed.
- Add whole milk and flavor balancers to form body of sauce. Allow to simmer 15 minutes or until sauce has thickened and all ingredients have homogenized. Stir constantly to avoid burning. Remove from heat and stir in Parmesan cheese and your drained, steamed cauliflower. Toss sauce and pasta together and enjoy.
Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.
This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon . Have specific questions? Email us at firstname.lastname@example.org