- 1 teaspoons olive oil
- 1/ 2 onion
- 3 cloves crushed garlic
- pinch red pepper flake
- 3 cups chopped into florets cauliflower
- 1 cups vegetable stock or water
- 1 tablespoons nutritional yeast
- 1/ 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 1/ 2 teaspoon soy sauce
- 8 ounces cooked according to package directions pasta
Heat the oil in a medium-sized pot over medium-high heat. Add the onion and let it cook for 3-4 minutes until soft. Add the garlic and red pepper flake and cook for 30 seconds. Add the cauliflower and the vegetable stock or water to the pot, cover with a lid and let the cauliflower steam for 5 minutes, or until you can pierce it easily with a fork.
Transfer the cauliflower and other pot contents to a blender and blend until smooth. Add the remaining ingredients (starting with 1 tablespoon of nutritional yeast and 1 teaspoon of salt) and blend again. Taste and add more nutritional yeast and sea salt, if you'd like. Use sauce right away or store it in a glass mason jar until you are ready to use it. When ready, pour sauce into a pan to keep warm. Toss with pasta when ready and serve immediately.