about 2 tbs EVOO
1 head cauliflower cut into florets
1 cup vegetable broth
1 cup pumpkin puree
about 1/4-1/2 cup of heavy cream, or milk
1/2 cup or so fresh grated parmesan reggiano
salt and pepper,to taste
Italian seasonings or fresh sage, 1/2 tsp dried -2 TBS fresh
1/2 lb-1 lb pasta
In a large skillet with a lid, heat oil and cook garlic about 4 minutes, then add cauliflower and toss to coat.
Add broth and bring to a boil, cover and cook about 15 minutes. Stir in pumpkin, cream, cheese and seasonings and warm through. Add Pasta and mix.
Then eat. Make sure you don't make too much of this or you will certainly eat to much. It was so delicious! I made sure I ate this alongside a HUGE serving of Autumn Harvest Salad.