I’ve been eating alot of mac and cheese this winter…and into this spring. Its just so creamy and comforty and its the perfect meal to make on a monday night. However, when I do make it, I always try to incorporate vegetables in there somehow. So when I saw how to make a ‘cream’ sauce out of cauliflower, I thought this could be a good way to mix up my usual way.
I looked for a few recipes and then did a combination of ingredients that I felt would work well. The result was a garlic-y, creamy sauce with hidden gems like cauliflower and white beans!
1/2 head cauliflower, about 2 cups worth
1 cup white beans (drained and rinsed if using canned)
1 – 1 1/4 cup almond milk
1 medium onion
4-5 cloves garlic
2 T nutritional yeast
salt & pepper to taste
1 cup kale or spinach
your favourite cooked pasta
Cut the cauliflower into large florets and add them to a pot of boiling water. cook until soft, about 10-15 minutes, then drain. while the cauliflower is cooking, heat 1 tablespoon of olive oil in a pan and saute the onions until softened and lightly browned. Mince the garlic. Add garlic and kale to the pan, until the kale is wilted. Set the kale aside.
Place the cooked cauliflower in a blender along with the white beans, almond milk, onions and garlic, nutritional yeast, salt and pepper, and about 1 T olive oil. Blend until really smooth. season to taste with more sea salt & pepper. Pour over cooked pasta; add in the kale and enjoy!