CauliflowerI love this recipe. It so creamy, yet there’s no cream, which is good for me since I’m one of those people that doesn’t do so well with dairy products. That is sometimes a real bummer, but with recipes like this one, the issue becomes a non-issue.

I made this recently and it took me exactly 25 minutes; however, I did have the cauliflower pre-cut, so add on a few minutes if you are starting with a whole head of cauliflower.

LEMON FETTUCCINE

SAUCE: Blend together

  • 2 1/2 c water
  • 2 T miso paste (preferably white or yellow)
  • 2 T lemon juice (more or less depending on your taste)
  • 3/4 c. raw cashews
  • 1/2 t. sea salt

Vegetables: Saute 6 cups of cauliflower is 2 T. oil for a couple of minutes. Then pour the sauce over the cauliflower and simmer for 10-15 minutes until it’s tender.

Noodles: 8 oz. fettuccine noodles or 2 cups spiralized yellow squash or zucchini “noodles”. If using pasta, cook it according to the package’s directions while the cauliflower is cooking. When the cauliflower is done, add in the cooked pasta or the raw vegetable noodles and stir well. Let the fettuccine cook a few minutes to thicken or to slightly cook the vegetable noodles. You can also use 2 T. flour or 2 t. arrowroot powder to thicken the sauce if it’s too thin for you.

Top the fettuccine with hemp seeds, sunflower seeds, or cashews and enjoy!

This recipe was adapted from one I saw on Julie Morris’ blog. Here’s the link to that recipe.

Happy Home Evenings!

 

 


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