- 4 heaped cups (about 460 g) of cauliflower florets (this is about 1 small/medium cauliflower)
- Half a tablespoon (7.5 ml) olive oil
- 1 heaped tablespoon of minced garlic
- Half a cup (125 ml) unsweetened and unflavoured almond milk
- Quarter cup (20 g) nutritional yeast
- 1 tablespoon (15 ml) lemon juice, plus some extra for serving
- Half a teaspoon onion powder
- 1/4 – 1/2 teaspoon garlic powder, for taste
- 3/4 teaspoon fine sea salt, (to taste)
- 1/4 – 1/2 teaspoon pepper, to taste
- 1 pack (350 g/12 ounces) fettuccine pasta
- Minced parsley, for garnish
- Put the cauliflower florets into a steamer and steam, for roughly 10 to 15 minutes – until fork tender. (You can also boil the cauliflower in water for 8 to 15 minutes until fork tender. Drain before proceeding.)
- Meanwhile, cook the pasta according to the directions. Drain well and add it back to the pot. Then set aside.
- Add oil and minced garlic to a skillet and cook over low heat for 4 to 5 minutes until softened and fragrant. Be careful to not burn.
- Add the cauliflower, garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper to a blender, and blend until smooth. You can adjust seasonings to taste.
- Add the cauliflower sauce to the pot with the pasta and stir very well. Heat slowly until everything is heated through.
- As the pasta will tone down the flavours of the sauce it’s important to taste and add more seasoning (salt, pepper, lemon, etc.) before serving.
- For serving: Divide the pasta into bowls, top with salt and pepper (to taste), some lemon juice and fresh minced parsley.
- Should you wish, add even more cooked vegetables such as broccoli, peas, leeks, asparagus, butternut squash, etc.
It’s important that unsweetened and un-flavoured non-dairy milk in this recipe is used (nothing with vanilla or added sugar, please!)