Ingredients:
Cauliflower, (about 150 g) 1/4 head
Chickpeas OR wholegrain pasta, 100 g
Cornmeal, 15 g
Garlic, 1 large clove
Unsweetened soy milk, 200 ml
Thyme, 1 tsp
Mustard 1/2 tsp.
Instant vegan vegetable broth, 1/2 tsp.
Nutritional yeast, 15 g (or use grated cheese)
Nutmeg, 1 pinch
Salt and pepper to taste
Chopped parsley and chives as desired
Instructions:
Clean and wash the cauliflower, cut into florets, peel and dice the stalk, then steam OR cook in salted water over low heat for 12 minutes. Drain and let cool briefly before blending.
Meanwhile, cook the pasta in salted water until al dente, drain, and let drip off.
Preheat the oven to 180°C (fan).
Mix cornmeal with 60 ml water in a bowl. Peel and finely dice the garlic. Heat soy milk with thyme, garlic, nutmeg, simmer briefly, and add to the blender. Blend with mustard, broth powder, nutritional yeast, and cornmeal mixture until smooth.
Mix the pasta with the cauliflower sauce and place in a baking dish. Bake in the center of the oven for about 15 minutes until golden.
Before serving, garnish with parsley and chives as desired.
Comentarios