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Cauliflower Spaghetti

There's no ground beef in this hearty, simple pasta sauce, but there is a lot of flavorful browned cauliflower, spinach, and garlic.

You will need:

Lamb Brand Che Pasta Spaghetti 250g

Lamb Brand Walnuts 50g

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Unsweetened and unflavoured Coconut Milk 120ml

Nutritional Yeast 30g

Medium Cauliflower 1

Bunch Spinach 1

Minced Garlic 1 tbsp

Fresh Lemon Juice 1 tbsp

Extra Virgin Olive Oil 1/2 tablespoon


Fresh parsley, for garnish

All you have to do is:

1. Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.

2. Meanwhile, add the oil into a skillet and sauté the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.

3. In a high speed blender, add the cooked and drained cauliflower, sautéed garlic, milk, nutritional yeast, lemon juice, salt and pepper. Blend until a super smooth sauce forms. The key here is to get a really smooth sauce so don't be afraid to let it run for a minute or so. Set aside.

4. 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.

5. Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavour).

6. Serve with fresh minced parsley and black pepper. Add in the chopped spinach till wilted.