Ingredients
Sauce
- 500 grams cauliflower, ( chopped into chunks and stalks removed )
- 700 grams water
- 2 heaped tablespoons vegetable stock concentrate
- 500 grams chicken thighs, ( chopped into 1-2 centermeter sized cubes )
- 250 grams bacon, diced
- 200 grams mushrooms, diced
- 2 heaped tablespoons Butter
- 1 level tablespoon extra virgin olive oil
- 40 grams fresh basil, chopped
- 10 grams fresh parsley, chopped
- 50 grams fresh kale leaves, very finely chopped
- 100 grams Parmesan cheese, grated
- 1 level teaspoon nutmeg ground
- 4 cloves garlic
- 2 lightly whisked eggs
- 1 brown onion peeled & quartered
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I'm cooking this todayRecipe's preparation
This sauce still contains some oil, parmesan and butter , but much less than the usual tradional carbonara recipes. Puréed cauliflower gives the illusion of creaminess and if you didn't tell anyone I bet they would never know! It's a timely recipe but well worth it! it makes quite a big batch, you could halve the ingredients if needed. i needed to feed 5 hungry men and it went down a treat!
Wash she the chopped cauliflower heads under running tap then add to the thermomix bowl and chop on speed 5 for 8 seconds, or until it resembles crumbs.
Scrape out bowl and add chopped cauliflower to the simmering internal basket & set aside. Don't worry if there is a little of the cauliflower crumbs left in the bowl.
add 700 g water to the bowl and the vegetable stock paste then place simmering basket in the bowl.
Assemble varoma steaming dish in place and add chopped chicken in the top tray leaving holes for steam to get through.
set to varoma temperature 35 minutes speed 3.
while this is cooking prepare rest of the ingredients.
once time is up remove the chicken and place into pre warmed thermo server , set aside
tip the steamed cauliflower into the water in the bowl and add the garlic, basil and parsley.
blend on speed 9 for 40 seconds.
add in the lighly whisked eggs and 3/4 paressan cheese (saving the rest for sprinkling after) and mix on speed 3 for 30 seconds.
remove the puree from bowl into another dish and set aside
rinse and dry bowl
chop onions on speed 4 for 5 seconds, scrape down sides of bowl.
add the butter , olive oil and bacon and cook on varoma temperature
"Counter-clockwise operation" 
"Gentle stir setting" 7 minutes.remove lid when time is up and fit the butterfly whisk, add in the mushrooms and kale and cook for 2 minutes 100 degrees
"Counter-clockwise operation" "Gentle stir setting" add the cooked chicken from the thermoserver into the bowl and mix for 1 minute
"Counter-clockwise operation" "Gentle stir setting" return the cauliflower puree and mix for another minute
"Counter-clockwise operation" "Gentle stir setting" thats the sauce done. i served it over 600 grams of cooked fresh home made pasta with freshly ground black pepper.
Sauce prep
Tip
adding the raw eggs is optional, but i do find in doing this , it helps thicken up the sauce a little and also my nonna always added raw egg at the end of cooking her carbonara as it added "richness" to the dish.
ive also served this sauce over "zoodles" zucchini noodles and its was amazing 
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made this and my toddler who refuses vegetables ate the sauce very happily.
Seemed a bit runny, but was fine once added to pasta. Lots of flavour. Will make again.
This was so good my family had no idea there cauliflower in it at all, the instructions were a bit confusing and need to be simplified I think, I used fresh chives instead of kale, other than that this was amazing definitely a winner with my large family
Unfortunately none of my family liked this. It isn’t written very well and just took too long to make. It used every one of my Thermie accessories and I ended up with a big mess. I won’t be making this again.
Very tasty recipe. Thank you 😊
Delicious! To cut down to the time I had (even though I had to multitask), I chopped the onion & garlic first and sauteed for a few minutes in 1 tbsp of the butter. Then I added the water, cauliflower florets and chicken stock paste and cooked for time stated & then blended with the eggs & parmesan. While this was cooking I diced the chicken & bacon and cooked them together in the frypan in the other tbsp of butter. When it was cooked I added 200g frozen peas (my kids preferred) and the herbs and then mixed it into the sauce.
Yum! Thanks for sharing this great recipe!
When was the nutmeg supposed to be added?
This was sensational. To add extra flavour I did fry the chicken and bacon together, and then the onion and mushroom. I think without that step it wouldn't have been as nice as it was. I cant believe how healthy it was for how tasty it was! It's not a quick dish to make but makes enough for two meals in our family.
Super tasty. I simplify and speed things up a bit by leaving cauliflower in the bowl, then adding water and stock and cooking as directed; and frying off bacon and onion on the stove. I've also left out the chicken and mushrooms before when I had none and it was only for 2 adults and 3 kids under 4.
Very creamy. I would not have guessed it was made with cauliflower if i did not already know what was in it.
We all love this - thanks for posting
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