Cauliflower is the new ? Help me complete that sentence would you? 🙂  Start out with a blank canvas and the sky’s the limit on the variety of dishes you can cook with cauliflower.  I’ve riced cauliflower, made a pizza base, curried it, steamed it, made many vegetarian dishes with it, but had never cooked it with pasta.  Of course it defeats the purpose of adding pasta to a low-carb dish, but believe me on this one, it was absolutely amazing, probably a ton of calories in it too, but hey, one’s allowed to stray off the path sometimes eh?

One of its high nutritional aspects is the elevated daily value of vitamin C it produces in one sitting.  It’s also a good source of vitamin K, magnesium and fibre to name a few.  I liked roasting the cauliflower and carrots on high heat in the oven before adding it to the dish.  It gives it a nice caramelized finish.  You can use any kind of cheese instead of fontina mentioned in the recipe.  I had a sharp cheddar, but I’m sure fontina would take it up to a whole new level.

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