• 1 yellow onion.
  • 4 large garlic cloves.
  • 1 cauliflower head.
  • 3 cups of water or vegetable broth.
  • salt to taste.
  • ground black pepper.
  • oil.
  • pasta - I use corn gluten free spaghetti but any pasta will do, preferably whole grain.

  • Directions:
  • Cut the cauliflower into smaller florets. The size does not really matter but the smaller the pieces the quicker they get cooked.
  • Heat the pot/skillet with oil, add onion (cut in small cubes), add 3 pressed garlic cloves and saute for about 1 minute.
  • Add the florets and pour over the water or broth or combination of both. The amount should be so that it barely covers the florets.
  • Cook until the cauliflower is soft, then set aside and cool down before you pour everything into the blender.
  • Blend everything together with the remaining garlic clove and add salt and pepper to your taste.
  • Cook pasta according to the packaging.
  • Pour over the sauce and decorate with tomatoes and/or green peas.
  • Natasa Plulikova
    Natasa gradually started to change her diet, first due to her allergies, second as a result of becoming more considerate towards the environment. She promotes in her environment that eating plant-based food can be diverse and easy.