1 recipe cauliflower sauce
2 Heads of Broccoli (plus stems if you like)
6 Cups Dry Short Pasta of choice
Salt & Pepper to taste
Cauliflower Cream Sauce:
1 Medium Head of Cauliflower
3 Cloves of Garlic
2 Cups Vegetable Broth
2 Cups Non-Dairy Milk
¼ Cup Nutritional Yeast
2 teaspoons White Miso Paste
Remove and discard the green leaves from the cauliflower. Chop up the cauliflower into even sized pieces. Peel the garlic cloves, and leave them whole. Add the cauliflower, garlic, vegetable broth, and non-dairy milk to a big pot, and bring to a simmer. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork. Now blend up the cauliflower mixture. Add the nutritional yeast, white miso paste, and salt to taste and blend to combine. If you find your sauce is too thin, return the sauce to the pan and cook it down a bit more stirring often so it doesn’t burn. If it is too thick, add a bit more vegetable broth or water. When the sauce is made, bring a large pot of water to a boil. Cut the broccoli into florets, and then peel and cut up the stem as well. If you don’t like broccoli stems, you can discard them, but they are my favourite part of the broccoli! Boil pasta according to instructions, and when two minutes of boiling time remain, add in the broccoli along with the pasta to cook. Drain the pasta and broccoli and return to the pot. Stir in cauliflower cream sauce and season with salt and pepper to taste. Enjoy!

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