I love it when I head to a friend’s house for dinner and I not only get served a yummy meal, but can share her recipe invention with you all! Her 2 and 4 year olds gobbled it up too so it’s a winner for the kids.

?Serves: 4 – 6
Prep: 10 mins  Cook: 25-35 mins

Ingredients

• 500g cauliflower (about a small half cauliflower)
• 300ml stock
• 6 eggs, lightly beaten
• ⅓ cup grated cheese
• 1 small onion
• 1 teaspoon garlic
• 1 tablespoon olive oil
• 250g bacon
• 1 carrot
• 1 zucchini
• 1 red capsicum
• 1 handful spinach or 2 cubes frozen spinach
• 1 handful mushrooms
• 300g pasta (also works well with gluten free pasta)
• Dash cream, optional

Directions

1. Cut cauliflower into small pieces
2. Using a pan, bring stock to the boil
3. Add cauliflower, turn down to a simmer and cook for 10 mins
4. While cauliflower is cooking prepare your other ingredients. Dice the onion and bacon. Mince garlic (or use pre minced in jar or tube). Grate carrot and zucchini. Dice mushrooms and capsicum
5. Mash cauliflower mixture and leave to cool a little
6. In a fry pan on medium heat, add oil, onion, garlic, bacon and mushrooms
7. Fry for 4 mins or until mixture starts to brown a little
8. Stir the cauliflower mixture and add cheese and beaten eggs (leave to side)
9. Add veggies to frypan (onion and bacon mixture) and fry for another 2 mins
10. Add cauliflower mixture to frypan and cook on low to medium heat for 10 mins until pasta is ready (and the eggs in the pasta have cooked)
11. Meanwhile rinse the cauliflower pot and cook your pasta as per instructions (saves washing another dish)
12. Drain pasta and mix into sauce (add cream if using)

Notes

Add some fresh herbs and top with grated cheese at the end if you wish.