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In a large pot combine the garlic, cauliflower, roasted red peppers (with water), vegetable broth, and water.
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Bring to a boil and then simmer until the cauliflower is tender (about 10-15 minutes, do not drain the cauliflower).
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With a slotted spoon transfer the cauliflower, red peppers, and as much of the garlic as you desire to a blender. (Because of the size of my blender I had to do this in two batches.)
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Add 1 cup of the cooking liquid to the blender (or 1/2 cup to each if blending in two batches).
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To get the sauce super smooth you will have to let your blender run for a few minutes.
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Return the sauce to its pot and add your, cooked and drained, pasta.
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Toss to coat pasta. Serve and Eat!!!
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Note: I like a lot of sauce! I like to dip things "like bread" in it! This recipe makes a lot of sauce! You could probably double your amount of pasta to two lbs. and still have plenty if sauce to coat them all!
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Recipe adapted from: Creamy Cauliflower Sauce at Pinch of Yum