Skinny Cauliflower Carbonara

I'm always looking for creative ways to get more veggies in my life. Generally I'm not a fan of white sauces or even soups because I don't like the feeling heaviness of cream in my guts (that and I'm lactose intolerant.) This dish is not only healthy and naughty-tasting, it won't leave you with that uncomfortably-stuffed feeling.

Cauliflower is so versatile---Have you tried cauliflower crust pizza yet?  Deeeeeelicioso.

I haven't done much cooking while stateside and made this dish before I left Australia. It's worth sharing now because it's one of those trans-seasonal meals that can work in just about any weather (it's winter there and summer here.) Light but comforting, healthy yet satisfying. Easy too! I'm making myself hungry....

Ingredients

• 1 Head Cauliflower
• 4 Cups Chicken Stock
• 1/2 Cup Coconut Milk
• 4 Ham Slices
• 1 Egg
• 4 Cloves Garlic
• Handful Fresh Basil (For Garnish)
• Few Shakes White Pepper (or Red if you're braver)
• Giant Pinch Parmasean Cheese
• Drizzle Olive oil

Cooking Directions

1. Boil cauliflower head and garlic in a pot until tender. Drain and save the stock in case you need to thin the sauce.
2. Add coconut milk and blend using an immersion blender or regular blender.
3. Heat oil in a pan and add diced ham until desired crispness.
4. Add cauliflower/ garlic mixture to the pan to keep warm and turn down heat.
5. Before serving add raw egg and mix thoroughly.
6. Pour over pasta and top with fresh basil and Parmesan cheese.
7. Devour, guilt-free!