Cauliflower sauce & caramelised aubergine spaghetti

Cauliflower Sauce & Caramelised Aubergine Spaghetti 

Who knew cauliflower was such a wonder veg...

THAT'S NO CHEESE SAUCE YO

Tomato sauce. Cheese sauce. Pesto? 

Those are pretty much the only sauces I've ever thought acceptable to smother my pasta dishes in. UNTIL NOW.

This excessively healthy pasta sauce is made from blended CAULIFLOWER.

Cauliflower...the vegetable that I rejected as a child for it's image, so suggestive of a failed broccoli.

But anyway, this recipe has changed my mind permanently over the previously questionable deliciousness of this big white plant. So enjoy!

Ingredients

Wholemeal spaghetti (I used enough for 3 people)

1 cauliflower 

1 garlic clove

1 tblesp olive oil

1/2 cup nutritional yeast

handful of flat leaf parsley

1 teasp of garlic powder

1/2 cup unsweetened soya milk

1/2 teasp of balsamic vinegar

1 fresh chilli

1 large aubergine or 2 smaller ones

Brown sugar

salt & pepper

1. Slice aubergine. Steam for 10 mins. Then fry on low heat for another 10 mins. Caramelise using a sprinkling of brown sugar, add salt & pepper. Put aside.

Never seen such purepleness in my entire life.

2. Boil cauliflower till tender & roast garlic in oven at 180°C (alternatively fry in frying pan). Approx 5-8 mins for both.

Boil those FLORETS.

3. Drain Cauliflower. Remove skin from roasted garlic.

4. Put pasta on to boil!

5. Add to blender: garlic, cauliflower, soya milk, nutritional yeast, garlic powder, balsamic vinegar, salt, pepper & a pinch of brown sugar. BLEND! Remove from blender.

Look at that sexy cauli-mix.

TASTE THE MIX. Add more seasoning if/as required!!

6. Finely chop parsley & chilli. Add to the cauliflower sauce.

CHOPPPPPPPP!

7. Drain cooked pasta, place in serving bowl. Add olive oil. MIX. Add cauliflower sauce & mix till pasta is completely covered.

8. Add caramelised aubergines. Mix a little. SERVE. 

NOW DON'T TALK FUCKING SHIT ABOUT CAULIFLOWERS EVER AGAIN.