1 yellow onion.
4 large garlic cloves.
1 cauliflower head.
3 cups of water or vegetable broth.
salt to taste.
ground black pepper.
pasta - I use corn gluten free spaghetti but any pasta will do, preferably whole grain.
Cut the cauliflower into smaller florets. The size does not really matter but the smaller the pieces the quicker they get cooked.
Heat the pot/skillet with oil, add onion (cut in small cubes), add 3 pressed garlic cloves and saute for about 1 minute.
Add the florets and pour over the water or broth or combination of both. The amount should be so that it barely covers the florets.
Cook until the cauliflower is soft, then set aside and cool down before you pour everything into the blender.
Blend everything together with the remaining garlic clove and add salt and pepper to your taste.
Cook pasta according to the packaging.
Pour over the sauce and decorate with tomatoes and/or green peas.