Inspired by Rip Esselstyn's podcast episode with Chef Derek Sarno, I realized the new PLANTSTRONG Slow Simmered Vegetable Broth has a gentle, mild taste, and would be perfect to take to the stovetop with a head of cauliflower. This allows the broth and cauliflower to cook together in harmony until it is time to blend with additional seasonings.
1 12 ounce package cauliflower, or 1 head cauliflower trimmed, leaves removed (350 grams)
1 box (16.9 fluid oz) Plantstrong Slow Simmered Vegetable Broth
8 ounces whole grain or gluten free penne pasta (230 grams)
3 garlic cloves, peeled and left whole
4 tablespoons unsweetened oat milk
½ teaspoon umeboshi vinegar (red wine vinegar may be substituted)
½-1 teaspoon crushed black pepper (depending on your pepper palette)
Fresh parsley to garnish
Fresh basil to garnish
Crushed red pepper to garnish
Salt & black pepper to garnish
Seasonal Vegetables between 800-1000 grams should pair well with the amount of pasta.
Fresh veggies from the summer garden included: Eggplant, Zucchini, and Bell Peppers in the quantities below. You could use Broccoli, Asparagus, Artichoke Hearts, Tomatoes, whatever you enjoy with pasta and a not so traditional cream sauce.
4 medium zucchini, quartered into bite size pieces (500 grams)
4 Chinese Eggplant, sliced into half moons (250 grams)
2 Orange Bell Peppers, sliced into ¼” strips ( 180 grams)
If using fresh whole cauliflower, trim stalk and leaves into bite size pieces, otherwise place pre-chopped fresh cauliflower into a saucepan, add whole garlic cloves and PLANTSTRONG vegetable broth. Simmer for 10 minutes until the cauliflower is soft. Turn off heat, keep covered and let sit.
Meanwhile, place a pot of water on the stovetop and cook the pasta according to the instructions on the package.
Wash and prep the seasonal vegetables of your choice.
Use a slotted spoon to strain cauliflower from the broth and place into a food processor or high speed blender. Be sure to reserve the liquid from the broth. Add 6 Tablespoons of the reserved broth and 4 Tablespoons of the oat milk, ½ teaspoon of the ume vinegar, ¼-½ teaspoon of the cracked black pepper and blend. You are going for a creamy texture and pepper flavor. Taste! If you want to add more cracked black pepper, do it here. If the sauce is too thick add one tablespoon at a time of the oat milk.
Heat a skillet over medium high heat. Add the seasonal vegetables to the skillet and dry sauté, stirring frequently until tender. Add the remaining broth to deglaze the pan and turn the vegetables down to low or off and cover to keep warm.
Place cooked penne & vegetables on four separate plates. Pour the Simply Cauliflower Sauce over the pasta and veggies. Garnish with crushed red pepper flakes, fresh basil, fresh parsley, and salt/pepper to taste. This sauce is very versatile and would be delicious over cooked grains or even spiralized vegetables.
Recipe by BRENDA REED
Brenda has a Bachelors’ in journalism and a Masters in Exercise Sport Science and attended the Professional Chef Training program in 2011 at the Natural Epicurean Academy of Culinary Arts to pursue her love of food and health.
Brenda has combined her leadership & facilitation skills with health supportive cooking to create a collaborative and thoughtful experience while cooking for guests at health immersions, yoga, and meditation retreats.
Brenda works with Engine 2 Immersions as the chef consultant and helps plan, prepare, and expedite the week-long health supportive program. In her lifetime, she would like to be involved with a significant food project that brings about change, comfort, and support to humans, animals, and the environment.