Spaghetti with cauliflower cream

Preparation time: 15 mins
Cooking Time: 35 mins

Serves: 4

Season: Spring, summer, Autumn

Diet:

Ingredients

• 1 cauliflower
• 600ml milk (cow's, oat or soya)
• Salt and pepper
• 1 clove garlic
• 2 tbsp cornflour
• 2 tbsp Parmesan or 2 tbsp nutritional yeast flakes
• 2 tbsp olive oil
• 500g spaghetti

Method

Prepare the cauliflower: remove the leaves and cut off the heads. Soak them in vinegar and water to wash thoroughly, then rinse and drain.

Pour the cauliflower heads into the blender and blend.

In a saucepan, sauté the garlic in the olive oil.

Add the vegetable milk and bring to the boil.

Stir the cauliflower into the milk and cook for around ten minutes until cooked through.

At the end of the cooking time, add the cornflour and season with salt and pepper. Mix well.

Pour the cauliflower and milk into the bowl of a blender. Add the Parmesan or nutritional yeast flakes and blend until smooth and thick. Keep the sauce warm.

Bring a large volume of water to the boil. When the water boils, pour in the pasta, stirring regularly.

Drain the pasta and mix immediately with the sauce.