1. Grate5 minutes
Remove the stem and leaves from the whole cauliflower, then cut into quarters. Grate each quarter on the widest holes of a box grater into a strainer with fairly small holes.
2. Cook10 minutes
Bring a large pot of salted water to a boil. Once boiling, add 1 12oz box of Ronzoni Gluten Free Thin Spaghetti and stir to separate the strands. Place the cauliflower into a strainer with fairly small holes, then place the strainer into the pot over the pasta and cover. Cook the pasta according to the package instructions. Once cooked, carefully set the cooked cauliflower aside and drain the pasta.
3. Blend2 minutes
Place the cooked cauliflower in a blender with the vegetable stock, parmesan cheese, a large pinch of black pepper, and blend on high until very smooth and creamy.
4. Serve5 minutes
Toss the pasta with the cauliflower sauce, the crumbled turkey bacon, and peas. Divide into bowls and top each serving with extra black pepper. If egg yolks aren’t your thing, just dig in and enjoy! If you are using the egg, top each serving with one and break into the yolk with your fork. Stir into the hot pasta to create a thick, creamy texture.