INGREDIENTS
550 g
Cauliflower floret
4
Garlic cloves
1 tsp
Italian herbs, dried
1
Onion, small
1
Parsley, fresh
250 milliliters
Dairy-free milk
2 tbsp
Lemon juice
400 g
Pasta, dry
4 tbsp
Nutritional yeast
1
Salt & pepper
2 tbsp
Olive oil
1
Nutritional yeast or vegan parmesan