Daily Vegan Lunch for 3 March, 2013: Rigatoni with Spinach and Cauliflower Bechamel (Caulifredo)

Rigatoni Caulifredo

INGREDIENTS:

Cooked rigatoni, penne, corkscrew pasta, etc.
A handful of organic spinach leaves
Caulifredo sauce

CAULIFREDO SAUCE:

Modified from the Forks Over Knives cookbook

1/2 head of cauliflower, about 3.5 cups, chopped
3 cloves garlic, chopped
1/2 onion, chopped
2 teaspoons oil
1/2 teaspoon oregano
1/2 teaspoon nutmeg
1/2 cup almond milk
1 teaspoon salt or to taste

Put the chopped cauliflower in a pot full of water and bring to a boil on the stove top. As soon as it starts to boil, turn down the heat to medium and allow it to simmer for 10-15 minutes. Once the cauliflower is tender, strain it completely and put it into a blender. Meanwhile, fry the chopped garlic and onion until they are fragrant, about a minute, over medium-high heat. Add oregano and nutmeg and stir.

Scrape the onion garlic mixture into the blender and add almond milk. Blend until totally pureed into a smooth, creamy sauce. I used my Vitamix on the Sauce setting.

Serve the sauce over noodles or use it as a dip, it is yummy, decadent, and flavorful just like Alfredo sauce minus the cow suffering and gas pain and it is very low calorie/low fat!!

One thought on “Daily Vegan Lunch for 3 March, 2013: Rigatoni with Spinach and Cauliflower Bechamel (Caulifredo)

  1. […] recipe uses the Forks Over Knives cookbook recipe for caulifredo sauce as a […]

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