INGREDIENTS
1
large spaghetti squash, roasted
1
shallot, diced
1 3/4 cups
raw cauliflower florets (190g)
2 tsp
garlic, or 1/4 tsp garlic powder
1/2 tsp
salt
2 tbsp
buttery spread, or 2 tbsp olive oil and extra salt if needed
1 cup
milk of choice
1 cup
nutritional yeast or Parmesan (such as vegan Parma)
optional peas, broccoli, beans, or other add-ins