Cauliflower is the new ? Help me complete that sentence would you? 🙂 Start out with a blank canvas and the sky’s the limit on the variety of dishes you can cook with cauliflower. I’ve riced cauliflower, made a pizza base, curried it, steamed it, made many vegetarian dishes with it, but had never cooked it with pasta. Of course it defeats the purpose of adding pasta to a low-carb dish, but believe me on this one, it was absolutely amazing, probably a ton of calories in it too, but hey, one’s allowed to stray off the path sometimes eh?
One of its high nutritional aspects is the elevated daily value of vitamin C it produces in one sitting. It’s also a good source of vitamin K, magnesium and fibre to name a few. I liked roasting the cauliflower and carrots on high heat in the oven before adding it to the dish. It gives it a nice caramelized finish. You can use any kind of cheese instead of fontina mentioned in the recipe. I had a sharp cheddar, but I’m sure fontina would take it up to a whole new level.