INGREDIENTS
1
packet brown rice or regular elbow pasta
1 tbsp
extra light olive oil
1
small yellow onion
2 cloves
garlic
1
small sprinkle Himalayan/sea salt
4 cups
cauliflower florets (about 1 small cauliflower head)
1 1/2 cups
unsweetened almond milk
1/4 cup
nutritional yeast
1 tbsp
tomato paste
1 tbsp
extra virgin olive oil
1 tbsp
lemon juice
1 tsp
onion powder
1 tsp
garlic powder
3/4 tsp
Himalayan/sea salt
1
small handful vegan mozzarella cheese (I used Trader Joe’s shredded mozzarella, soy free), optional
1
few generous sprinkles ground pepper
1
small handful baby spinach leaves