INGREDIENTS
900 g
cauliflower florets (raw)
6
oven ready pasta sheets (may need more or less depending on the shape you use) - can use gluten free varieties
2 cloves
garlic
1
cup/240ml of 2% milk (1 HEa)
1
cup/240ml of chicken or vegetable stock
2 tbsp
cornstarch (or arrowroot or tapioca starch) - 3 syns
1/2 tsp
onion powder
1/4 tsp
garlic powder
1/4 tsp
mustard powder
salt and black pepper
60
g/2oz of parmesan cheese (2 HEa's)
45
g/1.5oz of mozzarella (1 HEa)
Spray oil
Freshly Chopped Italian Parsley