CAULIFLOWER CREAM PASTA WITH

yields 4

ingredients

• 1 LB pasta (fettuccine, linguine, spaghetti, whatever)* 1 LB pasta (fettuccine, linguine, spaghetti, whatever)

Salt and pepper

• 1 LB cauliflower* 1 LB cauliflowertened plain nondairy milk

• 2 or 3 clove garlic or 3 clove garlic

• 1 TBL lemon juice* 1 TBL lemon juicel* 1 TBL lemon juice* 1 TBL lemon juice

• 1/3 cup minced fresh parsley

instructions

0 cut cauliflower into little trees 1 Cook the pasta according to the package directions or whatever method you invented and now swear by. When it’s all done, throw it in a large bowl with the spinach, toss, and set aside. 2 While the pasta cooks, bring a medium pot of water to a boil. Throw in a pinch of salt and the cauliflower and simmer all that until the cauliflower is tender, 5 to 7 minutes. Drain the cauliflower and toss into a blender. 3 Add the milk, garlic, lemon juice, olive oil, miso, and .125 tsp salt to the blender and let that mother er run until the sauce is creamy. Taste and adjust as you see fit. 4 Pour the cauliflower puree into the pot you boiled the cauliflower in and set over low heat. Add the pasta and spinach and toss until everything is mixed and warm. Top with some parsley and salt and pepper to taste. Serve hot.

modifications

Whatever you bought to make soup will work here.

• recipe