We made this recipe at support group the other night and put it over spaghetti squash - BIG HIT! So I thought I would share it for all those who could not make it that night. Thanks to Paul for the demo (I did soup-up your recipe a bit, hehe)!
1 sweet onion, chopped
1 clove garlic, copped
1 15oz can cannellini beans
2 tablespoons olive oil
1 cup skim milk
1 cup cauliflower florets
½ cup marscapone cheese
Salt and pepper as needed
1. Put on a small pot of water at high heat until water reaches a boil, add cauliflower and cook until very tender
2. Heat olive oil in sauté pan, add onion and garlic and cook until translucent.
3. While onions are cooking, strain and rinse beans. When onions are cooked add beans to pan for 2-3 minutes to heat.
4. Remove cauliflower from water and place in blender. Add onion and beans. Pulse the blades a few times, then add milk and blend until smooth. Then add marscapone and blend until incorporated. Season with salt and pepper.
5. Spoon over pasta or spaghetti squash
ENJOY!!
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