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I have already talked to you about my love for cauliflower in previous posts. This delicious veggie is really versatile and you can use it in so many ways! I made rice out of it (remember my cauliflower rice salad) and few days ago I made a creamy sauce for pasta with it. Whenever I cook something «weird» I am so anxious to hear my husband’s verdict! You see I have been a vegetarian for 15 years and my taste buds are used to this kind of flavors. So his unbiased opinion is more important than mine. From the day we met he rarely eats meat because he says he loves the vegan (and sometimes vegetarian) dishes I prepare for him. He gave a thumbs up this recipe and so here it is! This is an alternative way to eat cauliflower!
Many sweet kisses!
Ingredients (serves 4):
500 gr. rigatoni
600 gr. cauliflower (1 medium)
1 cup soy milk
3 tsp nutritional yeast
1 tsp garlic powder
5 Tbsp olive oil +juice of 1/2 lemon
1 tsp oregano-few parsley leaves
salt, pepper, sweet paprika
Cook cauliflower florets until tender. Then drain and allow to cool. Place them in a foodprocessor and pulse until creamy. Add the rest of the ingredients and pulse until well combined. In the meantime cook pasta according to package instructions. Pour this creamy sauce over the rigatoni and stir until well coated. Sprinkle with paprika and serve. Enjoy!