Flower Bowl

Flower Bowl

Flower Bowl

I needed to make something fast, good and comforting. Then I came up with this idea from someone else’s recipe which was to roast everything and drizzle dressing. I decided to go against roasting. I used only 1 pot. Easy to clean.

Serves 4

1 cauliflower
1 bunch broccoli
1 cup cooked chickpeas
2 cups your choice of uncooked pasta
1/4 bunch parsley (optional)

For Basic Cashew Sauce:
1/4 cup cashews
1 Tbsp tahini
2 Tbsp nutritious yeast
2 Tbsp lemon juice
1 Tbsp white miso
salt and black pepper to season
1 cup cooking water from cooking pasta/broccoli/cauliflower

For Green Aioli Sauce (this is a really nice alternative sauce, which works great on both cold and hot pasta and cooked vegetables):
Same ingredients from Basic Cashew Sauce, but only 2 Table spoons cooking pasta water
3 oz tofu
1/2 bunch parsley leaves (and you don’t have to mince extra parsley on top)

  1. Soak cashew in hot water. Cover. Let it sit.
  2. Divide cauliflower and broccoli into small florets. Remove large stems and leaves.
  3. Boil enough water in a large pot. Sprinkle 1 Tbs salt.
  4. Put pasta in the pot. Set a timer. When 4 minutes left to be done, drop cauliflower and broccoli florets in.
  5. Keep 1 cup cooking water. Drain.
  6. Drain cashews. Put all sauce ingredients in a small bowl and pulse with a hand mixer until smooth. Or you can use a blender. Season with salt and black pepper.
  7. Pour sauce over the cooked pasta/cauliflower/broccoli. Gently mix.
  8. Mince parsley and sprinkle on top. (optional)

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