•rRemove outer leaves and cut tough stem from cauliflower. Steam in a large pot until fork tender. Drain.
•Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.
•In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. .
•Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta, reserving about a half cup of the water.
•Add water, pasta and the cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over medium until heated enough to your liking. It will be thin at first, but this extra step of cooking off the water will make your pasta creamier and hotter, and will allow you to bring you dish to the table "restaurant" hot. Salt to taste.
•Serve with fresh minced parsley and black pepper. Feel free to add in your favourite sauteed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely! I added mushrooms, but I wasn't overly crazy about them in this dish.
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