The simplest recipe ever
Never having been a huge cauliflower fan this pasta sauce has changed my mind. So simple to make. The quickest evening meal ever. Healthy and delicious too. It looks like a rich cream sauce yet has no dairy (you could add a dash of cream which I did the first time but found it unnecessary). Inspired by chef du jour, Deliciously Ella… whose recipe is completely vegan.
- 1 head of cauliflower
- large clove of garlic (or more to your taste)
- handful of walnuts
- bunch of capers
- lemon juice (I used half a lemon)
- olive oil
- sea salt & fresh pepper (I like Maldon’s salt)
- pasta of your choice
- grated cheese of your liking for topping
First boil the cauliflower until tender. Keep the cauliflower water for later.
Saute chopped garlic in olive oil.
Throw it all in a blender: cauliflower, garlic, walnuts, sage, capers and lemon juice, salt with generous glug of olive oil and some of the leftover cauliflower water to make a proper consistency for pasta sauce.
Prep time 5-10 mins.
Use remaining cauliflower water to boil pasta (why waste it?). Pour sauce over pasta and top with grated cheese and freshly ground black pepper. For grating I used a Menorcan cheese called Torralba but Pecorino, Parmesan (or even Emmental?) would be good.