The days are getting longer and hotter here in NYC (yes! yes! yes!) and our bodies need lighter, yet nutritious foods to adjust to the temperature change. Making a pasta dish is so easy and quick, you can skip the ordering out and fill your plate and your tummy with this easy recipe.
To makes this sauce, the main ingredient is cauliflower! Now before you jump to conclusions, this dish is so hearty and flavorful, you'll be licking the plate. The best part is, you won't feel groggy and heavy afterwards like most people do after the carb overload with traditional alfredo.
Cauliflower is a great source of Vitamin C (firm, vibrant skin), Omega 3 (sharp brain function), fiber (happy tummy), and B Vitamins, biotin (thick hair and nails.)
1 head Cauliflower
5 Cloves of garlic
3 TBS of Olive Oil
1 Cup non dairy milk
1/2 lemon juice
1 cup mushrooms
1/4 cup of sunflower seeds, soaked for at least 10 minutes (can also use cashews)
1/2 jalapeno pepper (optional)
Salt, pepper, and oregano flakes to taste
1. In a big pot: sauté 5 cloves of shredded garlic with 2 TBS of olive oil. Once they are very light brown, add the cauliflower cut into florets. (You can also shred the jalapeño in here to add some spice.)
2. Add salt and sauté the garlic and cauliflower for another a minute.
3. Add just enough water to cover the tops of the cauliflower and let it boil for about 10-12 minutes.
4. While the sauce is cooking, boil your favorite pasta. (I use the TJ's Organic Gluten Free Pasta.)
5. Once the cauliflower is nice and soft, let it cool for a few minutes.
6. In a blender, mix together the cauliflower (with some of the boiled water), non dairy milk, lemon juice, sunflower seeds, and salt to taste
7. In a separate pan, lightly sauté the mushrooms with 1 tbs of olive oil.
8. On a plate, add the pasta, sauce, and mushrooms. (You can also sprinkle Daiya Cheese on top)
9. Enjoy with love and gratitude.