Creamy Tomato Cauliflower Pasta - cooking recipe

Ingredients

1 medium cauliflower
300 ml cream
2 garlic cloves
2 dried chilies
440 ml tomato puree
1 cup chicken stock
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups jumbo pasta shells
1/2 cup parmesan cheese

Preparation

Cut the cauli into small florets. Chop the garlic and chilli.
Add olive oil to medium sized (cold) pot and add garlic and chilli. Turn on low heat and cook until sizzling - not brown.
Add the cauli and turn up heat to high. Stir fry, adding stock, salt, pepper and puree. Simmer until cauli softens.
Meanwhile boil a large pot of water with salt and add pasta. Cook until al dente.
When cauli begins to soften, reduce heat and add cream. Do not let cream boil, just mix and stir when it starts to bubble. Heat through and then cover, turn off heat and let stand for 10 minutes.
Serve with a sprinkle of parmesan on top and ground black pepper.