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Categories:
vegetable broth cauliflower florets salt pepper Cajun seasoning fresh parley milk rotini pasta olive oil onion garlic orange bell pepper Red tomatoes shrimp chicken andouille sausage Parmesan cheese
Viewed: 89 - Published at: 4 years agoIngredients
- 3 cups vegetable broth
- 4 cups cauliflower florets
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon cajun seasoning
- 1 tablespoon fresh parley
- 1/4 cup milk
- 3 cups rotini pasta
- 2 tablespoons olive oil
- 1/2 onion Sliced
- 3 cloves garlic Minced
- 1 orange bell pepper Red Or, Sliced Thin
- 1/2 cup sun dried tomatoes Sliced Thin
- 1 cup shrimp Peeled And Deveined
- 12 ounces chicken andouille sausage fluid, Sliced
- 1/2 cup Parmesan cheese Grated
Method
- For the sauce: Bring vegetable broth to a boil in a large pot. Add cauliflower and cook, covered, for 10 minutes. Do not drain.
- Use a slotted spoon to transfer cauliflower pieces to the blender, adding 1 cup of the cooking liquid, salt, pepper, cajun seasoning, parsley and milk. Blend or puree for several minutes until the sauce is very smooth, adding more milk depending on how thick you want the sauce.
- For the pasta: Bring a large pot of salted water to a boil. Add pasta and boil until al dente.
- While the pasta is cooking, add olive oil to a large skillet over medium heat. Add onion, garlic and pepper to the oil and saute for about 5 minutes, stirring occasionally. Add sun-dried tomatoes, shrimp and sausage to the pan and cook until shrimp is pink and sausage is warmed through.
- When the pasta is done, drain and return back to the warm pot. Add cauliflower sauce and meat/vegetable mixture. Season with additional salt and pepper to taste.
- Stir in Parmesan cheese before serving and top with more Parmesan as desired. Serve hot.
