"Cheesy" Cauliflower Pasta
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
3 green onion, diced
1/2 tsp turmeric
1/2 tsp curry, optional
3 large garlic cloves, minced
2-3 tbsp coconut oil
1/2 cup milk or water
2-4 tbsp cream cheese (or regular cheddar)
1/2 cup cashews (optional)
1 lemon, juice + some rind
1/2 tsp pepper
2 teaspoon fine grain sea salt, or to taste [divided]
1 box gluten free, chickpea or spelt noodles (penne or spiral)
Chives, for serving
Nutritional yeast, for serving
Sea salt, for serving
Wash, Peel & 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.
Save about 1/2 cup of the water for the sauce!
Begin with mincing garlic and adding to coconut oil in small pan on low. Let cook for 2 minutes until fragrant but not brown.
Add turmeric, curry, salt and let cook for 10-30 seconds.
In a high speed blender, add the cooked cauliflower/carrot, coconut oil + spices + garlic, milk, cashews if using, cream cheese, salt, green onions, lemon and pepper
Blend until a super smooth sauce forms.
- If the sauce is a bit thick, add 1/4 cup to 1/2 cup of water from pasta noodles.
Taste it. Add more lemon or salt or pepper or garlic powder or cream cheese to perfect taste.
Add pasta into the same pot as the sauce. Mix it all together to ensure perfect”cheesy” consistency.
Put in a bowl top with chives, a pinch of salt, a pinch of garlic powder, and nutritional yeast (if desired) and serve immediately.
Do your best to purchase items on sale. Cauliflower will stay good for up to 2 weeks in fridge if covered and if possible, in the vegetable box that’s in your fridge.
Quick Tips & Tools:
Big pot, steamer, spatula and a high speed blender or vitamix
To make this dish gluten-free:
use gluten-free pasta.
Serve along side a salad for a whole meal (and you will ensure leftovers)
For Extra Cheesy taste:
If keto, use herb and garlic (or plain) cream cheese instead or along with cashews. Add about 3-4 tbsp to the sauce in the blender.
Use nutritional yeast instead of cream cheese if vegan. Also add nutritional yeast on top before serving for added fiber and Vit B 12.
Instead of steaming you can roast the vegetables at 400F for 35 minutes with olive oil and salt.