Ingredients
240g wholegrain pasta
½ head of cauliflower (400g), rinsed and roughly chopped
2 tbsp (40ml) extra virgin olive oil
1 ½ tbsp (15g) organic cornflour or arrowroot
1 tsp (2g) garlic powder
1 cup (250ml) coconut crea
1 ¼ cups (350ml) vegetable stock, low sodium
½ cup (48g) nutritional yeast
1 tbsp (16g) chia seeds
500g silken tofu, crumbled
Method
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Preheat grill to medium high (180°C).
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Cook the pasta 8-10 min, or until al dente. Drain and set aside.
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Place cauliflower in a food processor and process until it reaches a rice-like consistency.
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Heat oil in a large saucepan, sauté cauliflower on medium heat for about 5 mins, or until softened.
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Sprinkle cornflour and garlic powder on top and sauté for another minute.
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Add cream and vegetable stock, stir for 2-3 mins or until the sauce thickens.
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Add yeast, chia seeds and tofu, allow to cool slightly, blend with a high-powered hand blender until smooth and creamy.
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Place the pasta in a casserole dish and pour the cauliflower sauce over it. Stir until everything is coated with the sauce. Grill in the oven for 8-10 mins or until golden brown.
Mandy’s serving suggestion: Serve immediately with a garden salad or steamed vegetables.
Storing leftovers: Store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
Tips:
Allergies:
For a gluten-free version: Swap wholegrain pasta for brown rice pasta.
Easy ingredient swaps:
Swap cornflour for wholemeal spelt flour or wholemeal flour.
Swap cauliflower for broccoli to turn the dish into a “Hulk” Mac ‘no’ Cheese.
Additional boosters: Boost this recipe by adding grated vegetables of choice such as zucchini, white sweet potato or parsnip to the sauce.
Baby-friendly version: Serve mashed or cut into finger food-sized pieces.