Cauliflower pasta with garlic

The first time I made this paste, I completely messed it up. I thought that if I put the boiled cauliflower directly in the blender, it would come out fluffy and creamy like in restaurants where they pamper you with all sorts of mousses. However, I ended up with a watery, strange thing that even my grandmother wouldn't eat during fasting. I learned then that if you don't have the patience to let the cauliflower drain, you shouldn't start. Now, I make it much more relaxed and I don't even measure the garlic to the millimeter, depending on my mood – sometimes I put more, other times less, depending on whether I feel like having the whole house smell like wild vampires. But somehow, this is how I relax in the evening, mixing in bowls, laughing at my early mistakes and wondering each time how much oil to actually pour.

Quick info

It takes about 40 minutes in total, including letting the cauliflower drain (if you're in a hurry, skip this step, but don't complain afterwards if it's watery). From a medium cauliflower, you get enough to generously spread on 6-8 serious slices of bread. The level? Easy, but not quite for someone who can't stand getting their hands dirty or cleaning a blender at the end.

Why I make this recipe often

Honestly, it ends up on my table when I want to eat something quickly, but not fried potatoes or fried eggs for the hundredth time. Plus, it has nothing complicated, no exotic ingredients, and it goes wonderfully on a slice of toasted bread or next to some tomatoes in summer. I remember it from a neighbor who made it during fasting, but I don't really fast, so I mix it with whatever I feel like – sometimes I put some cheese on top, other times some greens, depending on what I have in the fridge. It's also the kind of thing you can take to go if you're up for carrying your blender back to the office...

Ingredients

One suitable cauliflower (about 800g-1kg, not huge, but not tiny – one from the market, not plastic). It's the base, obviously.
150 ml of oil – I use sunflower oil because it's neutral. If you use olive oil, it comes out denser and with a stronger taste. I liked it with both, but be careful with the quantity, as you don't want it to be "gross," but spreadable. The oil binds everything and gives it shine.
6 cloves of garlic – the plump kind, not like corn kernels. I sometimes go for 8 if I'm in the mood. Garlic gives it all the charm, don't skip it.
Salt to taste – I'm not stingy, but I don't put a fistful either. Just taste and add more at the end when blending.
(Optional) Vinegar or lemon juice – it's not in the original recipe, but honestly, sometimes you feel it needs a splash of acidity to not be too "bland."

Preparation method

1. Wash the cauliflower well. Cut off the stem, break it into florets. Are some too big? Cut them again. This isn't for delicacy, but so they all boil at the same time. If you leave thick florets, you'll have half boiled and half raw, and it will never turn into paste.
2. Boil in a large pot with salted water. Salty means you should feel it on your tongue, not like the sea, but not plain water either. Don't use a small pot, as it will boil over. Boil until a fork goes in easily, about 12-15 minutes. Don't let it turn into mush; you're making paste, not soup!
3. Drain the cauliflower in a colander. This is where you need patience. You know it's dry when you don't feel steam anymore and no water drips from it even when you press it lightly with your palm (not mandatory, but that's how it turned out best for me). I left it to drain for 20 minutes if I had the time.
4. Prepare the garlic – I quickly peel and chop it roughly; there's no point in cutting it finely since you’ll blend it anyway. If you're afraid of spiciness, put 3-4 cloves at first and add more to taste.
5. Put everything in a food processor or blender – the cauliflower florets, garlic, salt, and half of the oil. Don't pour all the oil at once, as it depends on how much it absorbs. Turn on the processor, see what comes out, add more oil if needed until it becomes creamy, spreadable, without being liquid.
6. Taste. This is the moment to decide if you want to add more salt, garlic, or maybe even a bit of vinegar/lemon for balance. If you don't think it's dense enough, no worries, leave it for 5 minutes in the fridge; it will firm up a bit. Anyway, after sitting in the cold, it becomes firmer.
7. I like to put it in the fridge a little before serving, but if you're too greedy, it works right away.

Tips, variations, and serving ideas

Useful tips

The classic mistake is not draining the cauliflower enough. If it's wet, the paste will slide and drip off the bread. Better to spend 10 minutes here than to get frustrated later. Don’t overdo it with the garlic if you don’t want to feel it in your throat for 3 days. I put less at first and add after blending if necessary. Don’t pour all the oil at once. Depending on how dry the cauliflower is, you might need less or more.

Substitutions and adaptations

If you want it to be lighter, you can reduce the oil or partially replace it with plant yogurt (I've tried it, and it works great for a fresher fasting version). For those not fasting, you can add a bit of sour cream; it comes out creamier and "richer." The oil can be extra virgin olive oil, but it should be a milder one; otherwise, it completely overpowers the taste of the cauliflower. For a gluten-free diet, obviously use gluten-free bread or raw vegetables as a serving vehicle.

Variations

I've tried adding some raw sunflower seeds or chopped almonds – it adds an interesting texture. Some add greens (parsley, dill); I'm not a big fan, but if you like it, feel free to add. If you want something spicy, a sprinkle of chili or pepper works great, especially if you're a fan of heat.

Serving ideas

It goes perfectly spread on toasted bread, crackers, or even on quickly baked flatbreads. I serve it next to raw vegetables (cucumbers, peppers, carrots) as a quick dip. In winter, I find it great as a side dish for meat, especially chicken or pork, as it brings that fresh garlic flavor. Next to a hot tea or a cold lemonade, depending on the season, it has no rival. If you prefer it more substantial, throw some roasted pumpkin seeds on top and a few drops of good oil.

Frequently asked questions

1. What do I do if it turns out too watery?
Most likely, you didn't let the cauliflower drain long enough. You can put it in the fridge to see if it firms up. If it still doesn't work, add some ground walnuts or breadcrumbs (if you're not strictly fasting) to absorb the liquid.

2. How soft should the cauliflower be boiled?
Not so soft that it turns into paste with your hand, nor so hard that it squeaks under your teeth. You should be able to insert a fork without effort, but it should still retain a bit of shape. If it's overcooked, it turns into "mush," not paste.

3. Is it good for kids?
It depends on how much they like garlic. You can reduce the garlic or just put a bit and complement with yogurt if you're okay with that. It's easily digestible if you didn't overdo it with the oil and garlic.

4. What type of oil do you recommend?
The most neutral is sunflower oil. If you like a more intense and "Mediterranean" flavor, you can try olive oil, but be careful not to cover the whole taste. I've also tried half canola oil, half sunflower oil, and it turned out great.

5. Can the paste be frozen?
I tested it, but I don't recommend it. After thawing, the texture is not as smooth; sometimes it "breaks." It's better to make it fresh or keep it in the fridge for a few days.

Nutritional values (approximate)

If you want to know what you're putting in your body, from one serving (about 2-3 large tablespoons), you have about 110-140 calories, depending on how much oil you put, most of it from healthy fats (from the oil), some protein from the cauliflower, plus enough fiber to keep you full. It's low in carbohydrates and has no sugar. Garlic has its role; it slightly increases digestibility and brings antioxidants – although, if your stomach doesn't handle it well, it wouldn't hurt to put less. Overall, it's a good option if you care about what you eat, especially as a snack between meals or for breakfast; it’s not high in calories relative to how filling it is. If you reduce the oil, you also lower the fats, but the texture will suffer a bit.

How to store and reheat

After making the paste and letting it cool completely, put it in a jar or container with a lid, directly in the fridge. It lasts easily 3-4 days, as long as you don’t dip a wet spoon in it. The texture firms up overnight, so if you want it softer, you can add a tablespoon of cold water or a bit of oil when you take it out of the fridge, mix well, and it’s ready. I don’t recommend reheating it, as it breaks down and the garlic changes flavor – it’s best served straight from the fridge or at room temperature. If you want a fluffier cream when you take it out, you can mix it again with a fork or give it a short "pulse" in the blender.

That's the story of this cauliflower garlic paste – simple, but with small details that, if done in a hurry, change the whole result. For me, it always got eaten quickly; it never lasted until the fourth day in the fridge. If you find good cauliflower, it's a shame not to try this version.