INGREDIENTS
2 tbsp
vegetable broth, for sauteing
8 cloves
garlic, minced
6 cups
cauliflower florets (fresh or frozen)
3/4 cup
raw cashews
3 cups
vegetable broth
1 tsp
salt, to taste
1 lb
cooked fettuccine pasta (whole grain or gluten free if needed)
Optional: steamed broccoli, kale or green peas