Okay, this original recipe called for butternut squash. It wasn't easy to get it cut into these small chunks before cooking it and it gave it a weird taste. Next time I am just going to make the cauliflower "alfredo" sauce, and add it to pasta... and have the vegetables on the side. This tasted better the next day, but the sweetness of the butternut squash still gave it a weird taste (in my opinion)...
Cauliflower Pasta
1 medium head cauliflower, cut into florets (I'm also going to try this with a bag of frozen cauliflower)
2 cups vegetable broth
Cook over medium heat for 10 minutes, or until cauliflower is tender. Remove pan from the heat and puree sauce until smooth and creamy. Add any desired spices.
Serve over whole grain pasta.
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