Cauliflower Alfredo help
In honor of top chef tomorrow night, i am having people over for dinner and am cooking something a little out of the ordinary. Nothing elaborate, just different. I was going to do a rigatoni with a sauce made out of pureed cauliflower, cream, garlic, brown butter and pecorino romano. A cauliflower alfredo. For asestics and "bulk" I was also going to carmelize some onions, and saute some mushrooms and zuchinni. But the more and more I thought about it, is caulflower too thick to make a creamy "sauce"? Most recipes I see online call for caulflower to be left in chunks and tossed with the pasta in the cauliflower cooking water. Im beginning to doubt my ingenuity. Anyone made something like this? Is the taste really suble? Will the earthy mushrooms clash with the sweetness? Finally, this is my first time to ever use pecorino. Actually, I've never had it before. (i saw that its natural with cauliflower, so I subbed it for the parm). Is it really salty and is it kind of like bleu cheese where a little goes a long ways?
Thanks for your help. I will report back!
I've eaten cream of cauliflower soup that was smooth and creamy, haven't you? I don't know why it wouldn't work - maybe you can thin it with chicken (or vegetable) broth if it is too thick, and be very careful that it doesn't curdle. Add a little nutmeg, maybe. Just a tiny bit.