Creamy cauliflower sauce paired with cauliflower leaves, breadcrumbs and cashews, garnished with crunchy radish microgreens - this is winter comfort food at its best!

Pasta is actually always possible. Especially in autumn and winter we are a bit limited with seasonal vegetables, so you have to get creative to bring a bit of variety into the kitchen. Cauliflower is particularly suitable for this because, like most types of cabbage, it is very versatile and can be processed whole. It's also super healthy: Cauliflower is a member of the cruciferous family and, above all, provides large amounts of vitamin C.

So it is also very good in pureed form and the leaves are fried to create a taste experience. The dish can be prepared in 30 minutes and is ideal as a delicious dinner. Because of the creamy sauce, you could almost say that this is a light vegan pasta Alfredo.

To round off the dish, we use radish microgreens, which give the pasta a slightly spicy kick. This is due to the mustard oil it contains, which can also have a positive effect on insulin levels. Radishes are also part of the cruciferous family. In addition to the special taste, they are special vitamin C bombs.

Ingredients

for 4 servings

400g spaghetti
1/2 cauliflower
An old bread roll
80g cashew nuts
1 medium onion
3 cloves of garlic
250 ml vegan cooking cream
15g yeast flakes
Juice of half a lemon

preparation

10 min preparation

20 min preparation

1. Cut the onions and garlic, divide the cauliflower into florets and fry everything lightly in oil.

2. Deglaze with cooking cream and lemon, mix in the yeast flakes and simmer until the cauliflower is soft. In the meantime, bring the pasta water to the boil and cook the spaghetti according to instructions.

3. Deglaze with cooking cream and lemon, mix in the yeast flakes and simmer until the cauliflower is soft. In the meantime, bring the pasta water to the boil and cook the spaghetti according to instructions.

4. Serve with chili and radish sprouts if desired.