One of the many pleasures of being back home is that my grandmother always cooks vegan alternatives to her dishes for me. This recipe was a mix between her classic vegetable medley of cauliflowers, carrots, and broccoli in combination with a mashed cauliflower recipe from my cousin, Carolyn. The goal was to reinvent the vegetable medley by using the cauliflower as a sauce; turning these classic sides into the main course.
Vegan | Gluten Free
Creamy Cauliflower Pasta
2 8-ounce box of green lentil pasta (POW! Pasta)
1 bunch of fresh basil, chopped (Bonnie Plants)
1 medium head cauliflower, chopped into florets
1 bunch of broccoli, chopped into florets
6 baby carrots or 1 large carrot, sliced or chopped
6 garlic cloves, chopped
1 large yellow onion, diced
1 cup of yellow pear tomatoes, sliced (Bonnie Plants)
6 tbsp vegan butter (Earth Balance)
1/2 cup unsweetened almond milk
1 tbsp of olive oil (or avocado oil)
2 tsp salt (kosher or sea salt)
1/4 tsp ground nutmeg
1/4 tsp ground white pepper
In a stock pot, bring water to a boil over medium-high heat. Add the cauliflower florets and cook for 13-15 minutes, until easily pierced with a fork. Drain and set aside.
While the cauliflower cooks, melt 3 tbsp of vegan butter in a large skillet over low-medium heat. Add the onion and garlic, sauté until caramelized, about 10-12 minutes. Transfer to food processor once complete. Add the cooked cauliflower and almond milk to the food processor, puree until very smooth.
Melt the remaining 3 tbsp of vegan butter over low heat in the large skillet. Add the cauliflower mixture, salt, nutmeg, and white pepper. Stir to combine and let the sauce simmer while cooking the pasta.
Bring water to a boil in a pot, and cook your preferred pasta according to the package directions. Drain the pasta, then add the pasta and cauliflower sauce to a pot. Gently toss to coat the pasta. (Note: there is no need for additional heat for mixing the pasta and sauce)
Heat 1 tbsp of olive oil in the large skillet on medium heat, then add broccoli florets and sliced carrots. Cook for 7-10 minutes until tender.
Once cooked, add the vegetables to the pasta and toss. Blend evenly and serve desired portions.
Garnish with fresh chopped basil and sliced yellow pear heirloom tomatoes.