Ingredients
- 1 medium head cauliflower cut into florets
- ½ cup full fat coconut milk
- 2/3 cup nutritional yeast
- 2 cloves garlic
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 tbsp wheat-free tamari
- ½ tsp ground turmeric
- ½ tsp onion powder
- Choice of noodle I used chickpea noodles
Optional Crispy Broccoli Crumb:
- ¼ cup broccoli chopped small or pulsed in food pro
- 2 tbsp ground flax
- 1 tbsp nutritional yeast
- ½ tsp garlic powder
Instructions
- Steam cauliflower until very soft (about 8-10 minutes).
- In the meantime, cook noodles as directed on the package. Drain, rinse, put pack in pot, and drizzle with a little olive oil to prevent sticking.
- When the cauliflower is soft and tender, add it to food pro or blender with all remaining ingredients. Blend on high until well combined.
- Pour sauce over noodles. Serve or continue to next step for baked broccoli crumb.
- Turn broiler on and set oven rack about 6” inches away.
- Scoop sauced noodles into a glass pyrex dish or cast iron skillet.
- Combine all topping ingredients in a small bowl and sprinkle on top of noodles.
- Drizzle with avocado oil and place under the broiler for 2-5 minutes (or until golden brown crust forms). Remove from oven and serve.
Notes
Sauce makes about 4 cups. Freeze any leftover sauces for future meals.