½cupoil-packed sun dried tomatoes~half a small jar
*½ cup mozzarella cheeseoptional
1boxwhole wheat pasta16 oz
Instructions
Bring broth or water to a boil and cook the cauliflower, covered, for about 8 minutes, or until tender.
Using a large pan, sauté the minced garlic in butter for a few minutes, until soft and fragrant, but not brown. Remove from heat.
Drain cauliflower (drain, not strain – save the water!), and add to blender in batches, with the garlic, salt, pepper, milk and ½ to 1 cup of the cauliflower broth, based on consistency.
While you’re blending the cauliflower, bring the broth back to a boil and cook pasta according the package directions.
Set half the cauliflower mixture aside for another use. Blend remaining mixture with the sun-dried tomatoes. Return to pan for a few minutes and add optional mozzarella cheese, then mix with whole wheat pasta and serve.
*Half of the sauce + 16 oz of pasta makes 4-5 large servings, and even more sauce!