Prep Time: 5 Minutes Cook Time: 20 Minutes Total Time : 25 Minutes Serves: 4 - 5
Easy, low carb, oil free, nut free, dairy free, gluten free, vegan!!!
INGREDIENTS
1/4 cup veggie broth
1/2 a white onion, roughly chopped
2 tsp minced garlic
1 cup, canned coconut milk
2 cups raw cauliflower florets, roughly chopped
1/2 a lemon, juiced
1 tsp garlic powder
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1 tsp dijon mustard
1/4 cup hemp seeds
1/4 cup nutritional yeast
DIRECTIONS
1. Bring a medium size sauce pan to medium-high heat, then sauté the onions in veggie broth until translucent.
2. Add the garlic, and sauté for 1-2 minutes, until the edges brown.
3. Then, add the rest of the ingredients. Stir and bring to a boil, then reduce to low-medium heat, cover, and let simmer for 15-20 minutes or until the cauliflower is tender.
4. Transfer all the ingredients to a high-power blender, and blend on high until you reach a thick and creamy consistency OR leave the ingredients in the pot and use an immersion blender and blend on high until smooth.
5. Once blended, pour over top your favorite pasta or noodles. I used Banza chickpea rotini noodles.
8. Serve and garnish with scallions and red pepper flakes to taste, and enjoy with a side salad!
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