NewzThis recipe takes the classic pairing of cauliflower and cheese and boldly transforms it into a creamy, craveable pasta. Here, the cauliflower is cooked in stock, which imparts a robust savoriness, and then blitzed into a light, silky foundation for pasta that requires no milk, flour nor any other thickeners. There's room to experiment with different cheeses too: A nutty Gruyère or a rich Gouda would be excellent alternatives.
The final dish doesn't particularly taste of cauliflower, making it a good one to serve to picky eaters or brassica skeptics.
Summary from source