• 1 clove of garlic
  • 1 teaspoon extra virgin olive oil
  • 1 cup cauliflower (100 grams)
  • ¾ cup almond milk (175 milliliters)
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon nutritional yeast
  • ½ tablespoon lemon juice
  • 4,2 ounces gluten-free uncooked spaghetti (120 grams)


Cook the minced garlic with olive oil until golden brown, about 3-4 minutes. Add the almond milk and bring it to boil. Add the salt, pepper, chopped cauliflower and cook until it’s soft, about 7 minutes. Transfer to a blender and add the nutritional yeast and lemon juice. Blend until smooth. Cook the pasta al dente according to package directions. Drain the pasta and pour it into the pan with the sauce. Stir and serve.

  • Easy

  • 4

  • 10:00