1 head cauliflower, broken into large pieces
10 cloves garlic, minced
1 large onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1-2 cups vegetable stock
2 tablespoons margarine
2 tablespoons olive oil
1. Steam the cauliflower pieces for 10
minutes, or until soft.
2. Heat the oil and margarine in a frying pan and saute the
onion and garlic for 4 minutes, or until lightly browned.
2. Add the salt and pepper, stir, and saute for another minute.
Remove from the heat.
3. Blend the cauliflower, onion and garlic mixture, and 1
cup vegetable stock in a food processor until smooth. Add
more vegetable stock and continue blending until the sauce
is the desired consistency.
Serve over Italian pasta - highly
textured pasta with lots of nooks and crannies works best,
to catch the sauce. Top with breadcrumbs and fresh parsley.
