Title: “Cheesy” Cauliflower Noodles
Author: Britney Shawley
Recipe type: Dinner
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Serves: 4 people
I always love finding new ways to prepare my cauliflower! This time I used some leftover coconut milk and steamed the cauliflower, and bam…my new favorite dinner! It came together in 20 minutes and was delicious and nutritious. I look forward to having left over’s tomorrow and frying it in the pan to get crispy noodles. Enjoy!
4 heaping cups cauliflower florets (1 large cauliflower)
2 large carrot, peeled and diced
4 large garlic cloves, minced
2-3 tbsp coconut oil (optional)
1/2 cup coconut milk or water
1/2 cup cashews
1 lemon, juice
1/2 tsp pepper
1-2 teaspoon fine grain sea salt, or to taste
1 box gluten free, chickpea or spelt noodles (penne or spiral)
Wash & Dice cauliflower and carrot.
Use a steamer or double boiler and cook vegetables in there for about 10-15 minutes until super soft.
Meanwhile, Bring a large pot of water to a boil. Add your pasta and cook for about 8 minutes. Rinse pasta when done.
Once vegetables are almost done, heat up a skillet and add coconut oil until it melts. And minced garlic. Cook over low heat for about 1-2 minutes or until fragrant. Careful not to burn. Stir often. Set aside to cool. (You can also just use raw garlic)
In a high speed blender, add the cooked cauliflower/carrot, sauteed garlic and oil, cashews, coconut milk, lemon, salt and pepper.
Blend until a super smooth sauce forms.
Taste it. Add more lemon, salt or cashews to your perfect taste.
Add cauliflower sauce into the same pot as the drained pasta. Mix it all together to ensure perfect”cheesy” consistency.
Put in a bowl top with nutritional yeast (if desired) and serve immediately.