Cajun Cauliflower Sauce with Rigatoni
This Cajun Cauliflower sauce is top notch! I’m not a big fan of many cauliflower swaps, but I have found a true love when swapping it with traditional alfredo. It is so creamy, and I still add a bit of fresh shaved parmesan! It’s always just as delicious reheated, and this time I froze about half of it to save for another night this winter. Aren’t those meals the best?!
You can use your pasta of choice, I used Banza rigatoni. If you don’t love shrimp, I also think this would be delicious with either chicken or just some steamed broccoli.
Cajun Cauliflower Sauce with Rigatoni
This Cajun Cauliflower sauce is top notch! I’m not a big fan of many cauliflower swaps, but I have found a true love when swapping it with traditional alfredo. It is so creamy, and I still add a bit of fresh shaved parmesan! It’s always just as delicious reheated, and this time I froze about half of it to save for another night this winter. Aren’t those meals the best?!
Ingredients
- 1 small head of cauliflower
- 4 cloves of garlic
- 1/4 yellow onion roughly chopped
- 2 tbsp. unsalted butter
- 1/2 cup fresh shaved parmesan
- 1 tbsp. + 1 tsp. cajun creole seasoning
- 1 tbsp. avocado oil
- 1/2 lb. shrimp (peeled)
- 1 box rigatoni (I used Banza)
- Salt and pepper to taste
Instructions
- Cut cauliflower & place florets in a large pot. Fill with water until florets are covered and bring to a boil. Let boil for 10 minutes (should be very soft). Save 1/2 cup of the water before draining.Sautè garlic cloves and onion with 1/2 tbsp. avocado oil over medium heat for about 5 min
- Place garlic, butter, cheese, 1 tbsp. cajun seasoning, salt and pepper, and cauliflower in a high speed blender and blend well. Add the leftover water and continue to blend until very smooth.
- Mix the shrimp with 1 tsp. cajun seasoning. In a large skillet sautè the shrimp in 1/2 tbsp. avocado oil over medium heat. Let simmer ~3 min on each side or until cooked through, drain any extra water from the shrimp.
- Prepare rigatoni according to instructions on box.
- Once you have cooked and drained the pasta, add the sauce (I only used half for this recipe and froze the other half), and shrimp. Mix together, top with fresh parmesan and cracked black pepper.
