1 small head of cauliflower, chopped (about 3 heaping cups)
2 tablespoons avocado oil
2 cloves garlic, smashed and minced
2 teaspoons pine nuts
2 ¼ cup almond milk
2 teaspoons of each: salt, pepper, oregano and basil
Juice of half a lemon
¼ cup + 1 tablespoon nutritional yeast
In a medium-sized pot, cook the avocado oil, garlic and pine nuts over medium heat for 3–4 minutes, or until garlic is golden brown.
Add in the almond milk and bring to a boil.
Reduce heat to medium and add the cauliflower and spices and cook until cauliflower is soft (about 8 minutes).
Transfer to a high-powered blender and add in the lemon juice and nutritional yeast and blend on high until smooth.
Pour over your favorite gluten-free pasta or zoodles and top with fresh basil.
Makes a total of 4 servings.
Takes about 15 minutes to prepare.