Rice Pasta with Cauliflower Sauce

This delectable garlicky cauliflower sauce over organic rice spaghetti was a most delightful supper one evening at the beginning of the COVID-19 dilemma for Organic Granny and her hubby. It has a lovely creamy mouth appeal but because it has no actual cheese or dairy fat of any kind (only fat would be in the almond milk) it settles lightly on the digestion. Perfect for an evening meal.

INGREDIENTS:

• Large head of cauliflower, broken into florettes with leaves and stem end removed
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 1/2 cups almond milk (unsweetened)
• 2 tsp. lemon juice, fresh squeezed
• 1 tsp. fine sea salt
• black pepper, fresh ground, as desired
• 4 T. chopped parsley as garnish
• full box of rice spaghetti (28 oz) or quinoa, rice, etc.

METHOD: 

Steam the cauliflower over a pot of boiling water, covered, for about 5 - 10 minutes, or in Instant Pot.
Set aside.

In a skillet, cook onion until translucent. Add garlic and cook for another couple of minutes.

Combine the cauliflower, garlic, onion, lemon juice, almond milk and sea salt in the blender and blend until smooth.

Ladle over hot pasta, rice, or quinoa. Top with parsley and pepper (or you can garnish with delicious walnut parm (recipe below):

Yummy WALNUT PARM

Combine in the food processor:
*1 cup/100 g walnut pieces
*2/3 cup/40 g nutritional yeast
*1/4 teaspoon sea salt
Pulse until finely ground. Store in jar with lid in fridge.

Here are some additional Organic Granny recipes with cauliflower as a major ingredient: Caraway-cauliflower soup, roasted carrot-cauliflower curry with hazel nuts, Moroccan-style sun-roasted vegetables,

3 Delicious, Nutritious Vegan Spaghetti Recipes (coming soon!)

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🥤 Article and photos © 2025 Cynthia Zirkwitz | Organic Granny
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