Have I mentioned how much I love "500 Vegan Recipes"?! This meal was really quick yummy - the rolls were fantastic - could have used a tad more salt but otherwise, perfect! The pasta was a definite comfort delight - creamy, subtle flavor. Would be perfect on a cold winter night...which will be here before I know it, unfortunately! The crumbly walnut mixture on top was wonderfully surprising in taste and texture - I think it really made this dish extra tasty!
Cauliflower Pasta Crisp (Source: 500 Vegan Recipes)
1 head cauliflower, cut into florets
1 T olive oil
4 cloves garlic, minced
1/2 cup chopped onion
1/4 cup tahini
1 T cumin
1 t paprika
1/4 t cayenne
1 t fine sea salt
2 t brown rice flour or other flour
1 1/2 cups unsweetened soy milk
For topping:
1 cup walnuts
1/4 cup nutritional yeast
2 t lemon zest
1 t dried thyme
1/2 t ground black pepper
1 t coarse sea salt
1 cup panko
2 T olive oil
1 t nondairy butter to coat dish
1 lb cooked pasta (I used small shells)
Steam cauliflower until tender. In a saucepan, heat oil and cook garlic and onion over medium heat for about 2 min. Add tahini, cumin, paprika, cayenne, salt adn flour. Cook 1 min. Whisk in milk and cook until it begins to thicken. Combine cauliflower and sauce in blender and puree until smooth. Toss sauce with cooked pasta and place in 9x13 baking dish (coated with the 1 t nondairy butter). In a food processor, combine topping ingredients except panko, and pulse until crumbly. Add panko and lightly pulse 1-2 times to mix. Sprinkle over pasta. Bake for 15 min or until golden brown.
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