Today on the menu is a healthier , but no less tasty version of the white sauce, which is usually prepared with cooking cream. Let's be clear, I have nothing against cream, in fact I often add it to different sauces, but this is living proof that it is possible to make a fine white sauce which, if well seasoned and combined with a few other ingredients, can be extremely good.
And when you prepare it and offer it to your family (especially those who scrunch their noses at the very thought of cauliflower), they won't even know that the sauce is made from cauliflower, which they might not like at first.
What makes this dish special is the pasta with which I combined this sauce. Namely, you already know that I'm a big fan of Matičnjak pasta , so on this occasion I used pasta with hazelnut flour, which went so well!
- 400 g of cauliflower
- 4 cloves of garlic
- 1.5 l of stock or water
- salt and pepper
- 120 ml of milk
- 2 tablespoons of butter
- pancetta as desired
Separate the cauliflower from the leaves and use a knife to remove the hard part from the middle, then use your fingers to tear off smaller parts of the cauliflower. You don't have to worry about the size of the pieces because they go to cook anyway and later in the blender.
Then fry the garlic in butter over a low heat, very briefly and it shouldn't burn. I put water in the pot and when it boiled I put a cube of beef stock and after a few minutes I put the cauliflower to boil.
Cauliflower will need 8-10 minutes of cooking. Strain the cauliflower and place it in a blender. Save the stock because you will add it to the cauliflower depending on how thick you want the sauce to be. Then cook the pasta according to the instructions on the package.
Add 200 ml of the stock in which it was cooked, milk, garlic and butter from the pan to the cauliflower, salt and pepper. Mix until the sauce becomes very creamy. Taste and add salt if necessary. Strain the pasta and mix it with the sauce. Fry the pancetta in a dry pan and add to the dish. Mljaaaac! :)
Recipe: Hungry again (Hrvoje Stojanov)