Cauliflower Cream Pasta with Fresh Herbs

This is the type of dish that Chloe Coscarelli whips out recipes for in her sleep, and I'm sorry to say she would have done it better.

This was......ok. Edible. Inoffensive. It was a good way to use up some cauliflower that was getting ready to go bad. I used half of a head of cauliflower as instructed, but I think closer to a whole head would have been more appropriate. The sauce to spaghetti ratio was stingy. Also, the dish was just kind of bland. I added some veggie parm and some basil to it for lunch today-which helped-along with heaping helpings of salt and pepper.

This tasted overall like a recipe I'd expect to find in a no-fat cookbook for heart patients or diabetics. I still like the thugs, but I'm betting there are better cauliflower white sauce recipes to be had. Having cooked a lot from books where the authors are able to make a small ingredient list shine (e.g., Isa Chandra Moskowitz, Chloe Coscarelli, Robin Robertson), this was a bit of a letdown.

Also, the recipe states to boil the cauliflower to soften it. I think steaming would achieve the same result, but result in a more nutritious final product.