Cali e pepe

Cacio e pepe, with more cauliflower than pasta (accented w/ corn, carrots, and a side of peas).

Servings: 2 Preparation time: 45 minutes

Ingredients

• 1+ tablespoon olive oil
• 1/2 tablespoon walnut oil
• Dash of truffle oil
• 4-5 garlic cloves, sliced thin
• 1.5 heads of cauliflower, cut into bite size trees
• 1 carrot, sliced (not too thin)
• 1/4 cup corn (frozen)
• 1/2 cup peas (frozen)
• 1/2 teaspoon salt
• 4 ounces Sfoglini Trumpts
• pasta water
• 1/4 cup almond milk
• lots of cracked pepper
• nut parm

Instructions

1. Cook the pasta as instructed. Save most of the pasta water. Rinse pasta, and set aside until later.
2. Heat olive oil in a pan with high heat.
3. Add cauliflower with cracked pepper in the center of the pan. Sear and stir.
4. Turn down heat.
5. Add the carrots to the pan when the cauliflower is about half way cooked. Cover with a lid.
6. When carrots and cauliflower are near ready, add the garlic in the middle of the pan with a bit more olive oil, cooking until they start to brown.
7. Add pasta water and almond milk.
8. Boil until cauliflower is almost tender.
9. Add the corn and a dash of truffle oil.
10. Add more liquids as needed.
11. Stir in the pre-cooked pasta and more pepper.
12. Cook until the cauliflower is tender.
13. Turn off the heat. Add nut parm, salt and a dash of walnut oil (for a buttery flavor), and stir until creamy.