Going into the kitchen on this particular day, I had prepared to make lemon pepper cauliflower as a snack. In the process of prepping my baking tray for the oven, I though to myself ‘This could be an excellent topping for a pasta dish…’ Check it out below!
Ingredients
- 1 pack of whole wheatnoodles
- Cauliflower-cut into bite-sized florets
- lemon pepper seasoning
- garlic salt
- chopped onions
- chopped garlic
- a pinch of salt
- a pinch of turmeric
- basil
- half a cup of lemon juice
- half a cup of red wine
- Half a cup of nutritional yeast
- Half a cup of a mixture of Walnuts, almonds, cranberries
- 1/4 cup vegan butter
- 1/4 cup of tofu cream cheese
- sweet peppers
- 1 green bell pepper
- watercress
- chopped kale
- chopped spinach
- sweet potatoes
Directions
- Turn your oven on to 385 degrees. Place the cauliflower florets on to the tray and sprinkle the lemon pepper seasoning and black pepper onto the florets. Bake in the oven for 20 minutes or until golden brown
- Boil water and insert noodles. Pour water out when the noodles have reached you desired texture
- Chop all of your vegetables and set to the side
- In a frying pan, saute butter, garlic, onion, nut and cranberry mixture, sweet peppers, green bell pepper, watercress, kale, spinach, and sweet potatos
- Place 1/4 cup of tofu cream cheese into the mixture along with garlic salt until there is a creamy texture.
- Top the mixture with 1/2 cup of red wine and place the cauliflower in the sauce
- Mix the sauce and noodles and Voila!
