Very good days! Today I share with you the recipe that I was improvising yesterday to take advantage of what was left over from the Cauliflower cream that I brought you last week. I had four small pieces left over so, before they got bad, I wanted to take advantage of them to bring you a recipe, since as you can see I don’t have too many recipes with cauliflower on the blog.
So this morning it occurred to me to prepare a sauce in combination with leek, garlic, onion, some roasted mushrooms and a touch of pepper. The result of this recipe has been a super rich and creamy sauce, which combined with the whole-grain macaroni makes a very satiating dish, cheap, easy to prepare and, on top of that, healthy.
Ingredients
200 grams of wholemeal macaroni
4 heads of cauliflower
1 leek
1 onion
2 garlic
150 grams of mushrooms
1 cup and a half of unsweetened soy milk
Salt
Ground black pepper
Olive oil
Optional: violife brand vegan parmesan
Step by step
- First, we will cook the macaroni in plenty of water, keeping them at a gentle boil. The cooking time will vary depending on the type of pasta and the hardness that you like, I recommend that you do not overcook them and that you leave them al dente for this recipe.
- When the pasta is ready, filter it, stir and set aside. You can pass it through a little cold water to prevent it from sticking while you prepare the sauce.
- Peel and cut the two garlic cloves in half and put them in a large frying pan, medium heat with a drizzle of olive oil.
- While the garlic browns, peel and finely chop the onion. When the garlic is ready, add the onion.
- Meanwhile, cut the leek into thin slices. We also add it to the pan, with a little more olive oil if necessary.
We sauté the vegetables for the cauliflower sauce.
- When the onion and leek are taking on a transparent texture, add the cauliflower chopped into very small pieces. Brown for a few minutes.
- Prepare a cup and a half of unsweetened soy milk and add it to the pan.
- Season generously with salt to taste and black pepper. I recommend that you pour little by little until you find the point that you like.
- Stir well and leave over medium heat, in a very gentle boil, until the cauliflower is well done.
- When the cauliflower is already soft, turn off the heat and pour it into a container to grind. I have used the container that comes with my mixer, this way is much easier, but you can use a bowl.
- Crush and reserve.
Add the soy milk, salt and pepper and grind the sauce.
- In the same pan, add another thin splash of olive oil and sauté the sliced mushrooms.
- When they are very golden brown, add the sauce and pasta to the pan.
- Heat for a few minutes, stirring and adding more salt and pepper if necessary.
- And that’s it! Remember to serve it hot and, if you use the vegan Parmesan cheese, scratch a little on top when you are going to serve it.
Add the sauce and pasta to the pan.< /p>
