A great all-year recipe. Cauliflower adds a nice umph to this recipe that makes it hard not to finish at one sitting. It’s really tasty. Enjoy!
small splash olive oil or water
1/2 medium onion, roughly chopped (about 1/2 heaping cup)
2-4 cloves garlic, minced
1/2 cauliflower head, roughly chopped or broken into florets (about 3 cups)
1 cup water or vegetable broth (I use water and 1/2 teaspoon salt)
1/4-1/2 pound fettuccine
pinch nutmeg (about 1/8 teaspoon)
1/4 teaspoon cayenne, optional
1/4 cup nutritional yeast
salt and fresh ground pepper, to taste
2 tablespoons flax oil or extra virgin olive oil, optional
vegetables, to serve, steamed or roasted (I like broccoli, asparagus, and peas)
In a saucepan on medium low heat, stir the onion and garlic with splash oil or water. Cook for about 5 minutes, or until the onions are translucent, stirring occasionally. Add in the cauliflower and stir for about 2 minutes.
Pour the broth or water in, and cover it up. Cook pasta according to package directions. Bring cauliflower mixture to a boil and simmer lightly for a few minutes until the cauliflower is tender. Take off the heat and blend with a hand blender, food processor or blender until creamy. Stir in nutmeg, cayenne (if using), and the nutritional yeast.
Taste to see if you need salt, and add as necessary. I like to add pepper once the food is on my plate. You may chose to blend it in with the sauce. Just before serving, slowly blend in the flax or olive oil until emulsified. Pour over cooked pasta and top with veggies.