*This dish tastes great when it’s hot and makes a light, flavorful pasta salad for lunch. The sauce stays creamy, hot and cold.

Cauliflower Sauce

8 large cloves garlic, minced
2 tablespoons coconut oil
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup nutritional yeast
½ cup almond milk (more to taste)
1/2 cup fresh basil, chopped

Directions:

Saute the minced garlic with the coconut oil in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.

Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.

Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic, salt, pepper. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Stir in nutritional yeast and basil.

Pasta & Vegetables

8 oz. brown rice pasta
1 tsp. olive oil
2 cups broccoli, cut into florets
1 summer squash, sliced
1 orange pepper, chopped
2 bulbs garlic, minced

Saute garlic in 1 tsp. coconut oil until browned and set aside. Bring 4 qts. of water to a boil along with a pinch of salt and 1 tsp. olive oil. Add pasta to boiling water and cook 6 minutes. Add broccoli, summer squash and pepper and cook 2 more minutes, stirring occasionally, or until pasta is al dente. Drain pasta and vegetables, add garlic and enough cauliflower sauce to cooked pasta and vegetables. Sprinkle with more nutritional yeast, if desired. Serve immediately.

Makes six 1-cup servings