From Oh She Glows

INGREDIENTS

4 heaping cups (460 g) cauliflower florets (1 small/medium cauliflower)

1/2 tablespoon (7.5 mL) extra-virgin olive oil

1 heaping tablespoon minced garlic

1/2 cup (125 mL) unsweetened and unflavoured almond milk*

1/4 cup (20 g) nutritional yeast

1 tablespoon (15 mL) fresh lemon juice, plus more for serving

1/2 teaspoon onion powder

1/4 to 1/2 teaspoon garlic powder, to taste

3/4 teaspoon fine grain sea salt, or to taste

1/4 to 1/2 teaspoon black pepper, to taste

1 package (350 g/12 ounces) fettuccine or rotini pasta**

Fresh minced parsley, for garnish

PREPARATION

Place cauliflower florets in a steamer basket and steam, covered, for 10 to 15 minutes until fork tender. (Alternatively, you can boil the cauliflower in a pot of water for 8 to 15 minutes until fork tender. Drain well before proceeding.)

Meanwhile, cook the pasta according to the package directions. Drain well and add it back to the pot. Set aside.

Add the oil and minced garlic to a small skillet and sauté over low heat for 4 to 5 minutes until softened and fragrant. Be careful not to burn.

Add the cooked cauliflower, sautéed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper to a high-speed blender. Blend until a very smooth sauce forms. Adjust seasonings to taste.

Add the cauliflower sauce to the pot with the pasta and stir well. Heat over low-medium until heated through. The pasta will tone down the flavours of the sauce so it’s important to taste the mixture and add more seasonings (salt, pepper, lemon, etc.) to taste before serving.

For serving: Divide the warm pasta into bowls and top with more salt and pepper (to taste), along with a squeeze of lemon and some fresh minced parsley. Feel free to add your favourite cooked veggies such as broccoli, peas, leeks, asparagus, butternut squash, etc.