28ozcan whole tomatoescrushed by hand (reserve juice)
½tspred pepper flakes
¼cupfresh parsleyfinely chopped
¼cupheavy creamor canned coconut milk
1cupItalian cheese blendgrated
Instructions
Use a food processor to finely chop the cauliflower in small uniform pieces, set aside.
In a large skillet sauté onions in oil until tender then add garlic, stirring for another minute. Add tomatoes and red pepper flakes along with cauliflower. Add a bit of the reserved tomato juice to create a sauce and allow to simmer for 5 minutes.
Stir in parsley and cream, and season to taste with salt and pepper.
Toss sauce with cooked noodles and 1 cup of the cheese and place in a greased casserole dish. Top with remaining cheese and bake uncovered at 450°F for 15 minutes or until browned.