Have you ever seen anything so freakin sexy?
I love a cheesy pasta – especially now there are so many healthy pasta options (ie not empty white crap labelled pasta but really just diabetes). With a vegan cheesy sauce, you also have a reasonably healthy and delicious alternative to the fatty junk on the mac-n-cheese pile. Now, amping up the cheesy pasta by adding GARLIC. Yeah, you got me. You got me GOOD.
But the best part about this dish is that the cheesy, garlicky goodness isn’t even the main event. The part that has me hooked is the spice-coated cauliflower on top, that heavenly goodness. The cauli bakes itself into a saucy and crispy coating, and then when you mix it into the pasta, it is super tasty.
The type of tasty I probably can’t come up with myself.
The type of tasty I keep recommending to people when they ask me what they should make for dinner.
What works for me is the simplicity of coating and baking the cauli, and the easy cooking of the sauce. It took me less than half an hour to do this, if I put the water, then bake the cauli. Then make the sauce while it’s all cooking. It all ends at the same time, and Chris was licking the plate less than 10 minutes later. I don’t lick plates because I was raised right.
But if you are keen to try this pile of wonder, then check out the link to the Vegan Richa recipe below.