Here I am again showing off my love

for this marvellous versatile vegetable

CAULIFLOWER.

(Psst: if you haven’t tried my Cauliflower (not potato) Salad yet – shame on you!)

I have been making Creamy Cauliflower Sauce a long time,

in truth before the birth of Sea Salt Galley Kat

when I was posting a recipe or three in our little boat blog,

R.E.D. sails in the sunset

and have recently begun adapting more cauliflower recipes for boat meals.

At home (our dirt home that is) I would use a whole head of cauliflower

to make the basic sauce

…then freeze the sauce in one-cup portions.

For those, like us on the water, with limited space and/or no freezer,

it can easily be made in smaller portions.

The basic sauce also transforms to suit so many recipes.

One of my all time faves

THREE CHEESE HASH BROWN CASSEROLE

(Omnia stove-top-no-oven-on-the-boat-version)

PASTA and PEAS ALFRED with BABY CLAMS

1 cup CREAMY CAULIFLOWER SAUCE

2 cups uncooked pasta

1 cup fresh or frozen green peas (or 1 small can of good quality peas)

1 can baby clams

sea salt and pepper to taste

large handfull fresh parsley, chopped

shave Parmesan to garnish

Place pasta in a saucepan and add enough cold water to cover.

Salt the water liberally (enough so that it tastes salty)

Add green peas if using fresh or frozen.

Bring to boil and cook until pasta is done to your liking.

I’ve tried this new-to-me method of cooking pasta and it has worked perfectly for all types.

(started in cold water with well salted water)

The peas take about the same time so this saves an extra step.

Drain, reserving some of the pasta water if you wish.

Return pasta and peas to saucepan.

Add a very small amount of reserved cooking water to coat the pasta.

Add sauce and clams and stir to heat through.

(and if using canned peas this is a good time to add them)

Salt and pepper to taste.

Stir in parsley.

Serve in your favourite pasta bowls and garnish with Parm.

GALLEY KAT NOTES

Consider the economy of your efforts…

1. Using the pasta/peas cooking method

you are cooking two things at the same time,

and heating everything using one pot.

2. Clean-up is minimal

I really don’t like washing up a boat-load of dishes,

even if my Captain and 1st mate in the Galley helps (almost) always.

(Remember my 9″ sink with hand pump faucet and 2.5 gallon water reservoir?)

3. If you are being extra frugal, make enough for 2 meals.

All of these delicious recipes inspired by

Creamy Cauliflower Sauce e-Cookbook