adapted from Susan's recipe Fettuccine No-Fredo
1 head of cauliflower
4 cups of water (next time I might try No-Chicken broth)
7 cloves of garlic (peeled, but left whole)
1 tsp of dried basil
1/2 tsp of dried oregano
pinch of cayenne pepper
1 tsp sea salt
pinch of freshly grated nutmeg
1 tsp of butter flavor extract
2 1/2 Tablespoons of Nutritional yeast
1 cup plain lite soymilk
Pour water or broth into a large pot. Cut up the cauliflower into small pieces and add to the pot. Next add the garlic cloves, basil, oregano, cayenne pepper, and salt. Cover and cook until the cauliflower is completely cooked. The softer the better. When the cauliflower is done, blend it until smooth. I used Susan's recommendation and used my hand blender (moat boater) in this house. That's an Emeril joke! Once it is smooth add the nutritional yeast, flavoring, and soymilk. YUM-O! We served ours over Eden's Parsley Garlic Ribbons with steamed broccoli, green beans, grape tomatoes, and a "chik'n" patty from Gardenburger.
We sprinkle paprika on the noodles to give it some color.
Brandie says, "It's all about plating mom!"
Thanks Susan! Be sure to check out another great recipe by Susan. http://blog.fatfreevegan.com/2006/04/fettuccine-no-fredo-with-broccoli-and.html