- Cauliflower Pasta.jpg (41.1 KiB) Viewed 191 times
Takes: 55 minutes
Serves: 4
No nutritional information available.
Ingredients
- 300g cashew nuts
- 1 small cauliflower, cut into small florets
- 3 tbsp vegetable oil
- 1 tsp garam masala
- 1 fresh small red chilli, deseeded and finely chopped
- Salt and freshly ground black pepper
- 250g penne
- 2 onions, chopped
- 2 celery sticks, roughly chopped
- 2 tsp wholegrain mustard
- 375ml oat milk
- 15g flat leaf parsley, roughly chopped, plus extra leaves to garnish (optional)
Method
1. Put the cashew nuts in a medium heatproof bowl, cover with boiling water. Stand, covered, for 30 minutes. Drain, then rinse under cold water and, again, drain well.
2. Meanwhile, preheat the grill to medium. Put the cauliflower, 2 tbsp of the oil, the garam masala and chilli into an 18cm x 23cm ovenproof dish. Toss to combine, then spread out in a single layer. Season with salt and pepper. Grill, turning ocassionally, for 15 minutes or until soft and golden.
3. Cook the pasta according to the pack instructions. Drain well.
4. Heat the remaining oil in a frying pan over medium heat. Cook the onion and celery, stirring frequently, for 8 minutes or until soft. Add to a blender or food processor with the cashews, mustard and oat milk. Blend until smooth. Transfer to a saucepan. Heat over a medium heat for 2 - 3 minutes or until heated through. Season, to taste.
5. Combine the pasta, chopped parsley and half the cashew sauce with the cauliflower in the dish. Spoon over the remaining sauce. Grill for 4 minutes or until golden. Serve garnished with the extra parsley leaves, if using.
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