Curried Pasta with Cauliflower and Crisp Lettuce

Bring a large pot of salted water to boil over high heat, then add the Cauliflower Florets (2 cups). Let cook for about a minute, then drain and rinse under cold water. This is called blanching. If you prefer your cauliflower softer, you can cook it for a bit longer before rinsing.

Cook Pasta (10 oz) of your choice according to package directions.

Into a pan, add Ghee (1/4 cup). Once warm, sauté White Onion (1).

Add Garlic Paste (1 Tbsp), Garam Masala (1 Tbsp), Madras Curry Powder (1 Tbsp), Ground Turmeric (1 tsp), and Kosher Salt (1 tsp). Saute until fragrant.

Add Kemps Half & Half (1 cup) and stir to combine.

Add cooked pasta and Eggland's Best Classic Eggs (3). Stir and cook until the eggs start to set.

Add Tomato (1 cup).

Add the cauliflower. Mix well, then check and adjust the seasonings.

Dress Iceberg Lettuce (2 cups) with some Lemons (to taste), Sunflower Oil (to taste), Salt (to taste), and Ground Black Pepper (to taste).

Divide the pasta between 2 plates, top with the salad, then sprinkle with Fresh Chives (to taste) and Fresh Basil (to taste).