Notes: We both thought this was good. Tossed it with spinach fettuccine and topped with cooked mushrooms and broccoli, grated cashews and red pepper flakes.

Ingredients:
2 1/2 cups chunked cauliflower
1 1/2 cups plain unsweetened almond milk
1/3 cup nutritional yeast
3-4 tablespoons tahini
1 clove garlic – chopped
1 lemon (juice)
sea salt
black pepper
Whole wheat fettuccine, macaroni, or any pasta
2 cups broccoli (optional)
grated cashews (garnish)

Directions:
Break up the cauliflower head into 2 1/2 cups of medium-sized pieces and add them to a pot with the almond milk, nutritional yeast, tahini, garlic, lemon juice, salt and pepper. Cover and allow the ingredients to gently simmer for at least 15-20 minutes, but do not let the mixture boil.

When the cauliflower has begun to break down and becomes soft, transfer the mixture to a blender and blend thoroughly until the sauce is totally creamy and no chunks remain. At this point, give the sauce a taste and adjust any ingredients as necessary – feel free to add more tahini, salt, lemon juice, etc.

The sauce will thicken as it sits, which can be a good thing or a bad thing. If the sauce becomes too thick when tossing with pasta, simply add a few tablespoons of water to find the right consistency.

Prepare the pasta according to the package instructions, and (optionally) steam some broccoli, zucchini, peas, or other veggies. When the pasta is fully cooked, drain it and return to the pan. Pour the sauce over the pasta and gently toss. Add in the vegetables if you’re using them. Transfer to plates and top with black pepper or grated cashews as a substitute for parmesan cheese.

Source: One Ingredient Chef