Cauliflower Alfredo

I have been dying to try this for a while and finally got to do it, and it was fantastic!
Now I am a cheese based person, so we did sprinkle fresh grated parmesan cheese on top, but it was fantastic without it, just needed to satisfy my cheese craving :-)

Cauliflower Alfredo Sauce

INGREDIENTS
1 medium head of cauliflower 
1 large yellow onion
2-3 cloves garlic
1 tablespoon butter (or coconut oil)
5 cups chicken broth
¾ cup milk (or non dairy milk if needed)
½ teaspoon salt (I used Himalayan Pink Sea Salt)

INSTRUCTIONS

1. Cut the onion and garlic into thin slices. Meanwhile, melt the butter in a skillet on low heat, add onion slices and garlic and sauté covered on low until the onions and garlic are golden and caramelized (about 20 minutes).
2. Bring chicken broth to a boil. 
3. Cut the cauliflower into florets and cook in broth until tender (7-10 minutes). Reserve 3/4 cup of broth, drain the rest.
4. Place the tender cauliflower into a blender or food processor together with the caramelized onions, garlic, 3/4 cup of broth (or more as needed), milk and salt. Puree until smooth.
5. Store the sauce in a container with a lid (like a mason jar) and place in the fridge, if not using right away.Depending on the size of you blender, you can also double the recipe.

One pot pasta

I decided to finally try the one pot pasta dish floating around Pinterest.  Now granted, not a big Martha Stewart fan, although Jen Lancaster made her tolerable for me, but she had a good idea with this.   I did try it and have some thoughts and modifications.  I will say that Ken did not see this as anything he's craving as being all cooked together, there is really one overall flavor.  I think it was neat.  But I am easily amused at times.
of note, I can make garlic bread out of just about any bread product.   In the pictures this round of garlic bread was brought to you by Against the Grain dinner rolls.  I find with those nuking them a bit with a wet paper towel, then toasting, works best.  They also have an AMAZING gluten free pizza.  Check it out.

INGREDIENTS

• 12 ounces gluten free pasta
• 12 ounces cherry or grape tomatoes, halved (I used Roma tomatos)
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red-pepper flakes (this was too much for me.   I had to half this, still had a bit of heat even doing that much)
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground pepper
• 4 1/2 cups water
• Freshly grated Parmesan cheese, for serving

DIRECTIONS

1. STEP 1

   Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

2. STEP 2

   Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

The second time I made it, I decided to use San Marzano tomato's and replace some of the water amounts with the liquid from the can of tomatoes.  I also used pecorino romano cheese to try and add another layer of flavor.  Both versions work well.

See Marha's website here: http://www.marthastewart.com/978784/one-pan-pasta