I made this sauce and
poured over reheated quinoa topped with sauteed kale, mushroom & tomato one
night, another time I used some wholegrain penne pasta and made it a “mac n
cheese”. Also mixed with a bit of relish to make a great cheesy dip.
I have generally made half this quantity and found it generous. Have
sometimes tweaked the amount of lemon juice & nutritional yeast depending
on what I wanted from the taste, also added more milk than it says as I find it
too thick.
This is a velvety really “cheesy”
flavoured sauce, who would have though something that tastes sooo good could be
sooo healthy!
By the time you have
blended it the temp has dropped so reheat before adding to your pasta.
I adapted it from Oh She
Glows – dropped the oil in her recipe and it worked fine.
Ingredients:
-
4 heaping cups cauliflower
florets (1 small/medium cauliflower)
-
1 tablespoon minced garlic (from
2 med/lg cloves)
-
1/2 cup unsweetened and
unflavoured almond milk (or non-dairy milk of choice)
-
1/4 cup nutritional yeast
-
1 tablespoon fresh lemon juice
-
1/2 teaspoon onion powder
-
1/4-1/2 teaspoon garlic powder
-
3/4 teaspoon fine grain sea salt,
or to taste
-
1/4-1/2 teaspoon pepper, to taste
-
pasta of choice
-
Fresh parsley, for garnish
Directions:
1. Add cauliflower florets in a
large pot and cover with water. Bring to a low boil. Once boiling, cook for
another 3-7 minutes until fork tender. Drain.
2. Meanwhile, saute the minced
garlic over low heat for 4-5 minutes until softened and fragrant, but not
browned. (Use a small amount of water so it doesn’t stick)
3. In a high speed blender, add the
cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon
juice, onion powder, garlic powder, salt, and pepper. Blend until a super
smooth sauce forms. The key here is to get a really smooth sauce so don't be
afraid to let it run for a minute or so. Set aside.
4. Bring a large pot of water to a
boil. Add your desired amount of pasta and boil for the time instructed on the
package. Drain pasta.
5. Add cauliflower sauce into the
pot (you can use the same pot!) and add the drained pasta. Heat over low-medium
until heated enough to your liking. Salt again to taste (the pasta dilutes the
flavour).
6. Serve with fresh minced parsley
and black pepper. Feel free to add in your favourite sauteed or roasted
vegetables. I think peas, spinach, or broccoli would work very nicely! I added
mushrooms, but I wasn't overly crazy about them in this dish.
4 heaping cups cauliflower
florets (1 small/medium cauliflower)
1 tablespoon minced garlic (from
2 med/lg cloves)
1/2 cup unsweetened and
unflavoured almond milk (or non-dairy milk of choice)
1/4 cup nutritional yeast
1 tablespoon fresh lemon juice
1/2 teaspoon onion powder
1/4-1/2 teaspoon garlic powder
3/4 teaspoon fine grain sea salt,
or to taste
1/4-1/2 teaspoon pepper, to taste
pasta of choice
Fresh parsley, for garnish
Directions:
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