Everyone in my house seems to love this dish. The creamy white cauliflower purée taste delicious and makes perfect pasta sauce.

In this recipe, I cook the cauliflower florets with milk to add more creaminess. 

INGREDIENTS:

1 lb. spaghetti

½ lb. cauliflower cut to florets 

2 tablespoon unsalted butter

2 cups of whole milk

Salt and freshly grounded pepper to taste

STEPS:

In saucepan over medium heat, combine the cauliflower, the milk and cook for about 15 minutes. Strain and keep some of the liquid.

In a blender, purée the cauliflower, the butter until getting a smooth texture, then season with salt and pepper. (Add more liquid if needed while blending) 

Bring a large pot of salted water to a boil and cook the pasta until al dente, drain then add the mixture to the pasta and stir until well coated.

Garnish with sautéed cauliflower florets.

Serve immediately.