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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. 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.

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.
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