Creamy Cauliflower Pasta

It keeps raining here! We haven't gotten any additional staining done. There are still several days worth of work left to do but we can't get it done because it won't stop raining. I thought V could stain this weekend but they just started saying it is going to rain on Saturday AND Sunday. Boo. I'm ready to be done with this mess. Hopefully we can finish it by the end of May so we can relax by the pool for the rest of the summer. If I angle my chair so I can't see the unfinished part of the deck the backyard looks pretty awesome.

For dinner tonight I made another internet recipe and I forgot to save the site. But, I made a few changes to it and it was really tasty. Nice and garlicy. My only complaint is that the sauce didn't stick to the pasta very well. I think next time I would thin it out with more pasta water.

Creamy Cauliflower Pasta

3 cups cubed italian bread

1/3 cup olive oil

6 cloves garlic

3/4-1 pound tube pasta

1 cup ricotta (I used skim)

2 cups cauliflower (I just used about a bag of frozen and then steamed it)

1/3 cup parmesan

fresh basil or parsley

Toast the bread crumbs. Dice the garlic. Cook in the olive oil until it smells like garlic. Chop bread in a food processor to make into crumbs (I also put the garlic olive oil in the processor to get the garlic extra small. ) Mix together oil and crumbs. Set aside.

Cook pasta. Reserve about a cup of the starchy water.

Puree cooked cauliflower and ricotta in a food processor. Stir in herbs, parm, salt, and pepper. Stir into the cooked pasta. Add as much water as is needed to thin out the sauce and help it stick to the pasta. Either mix in the bread crumbs or sprinkle over the top. Enjoy!