Simmer cauliflower, potato, onion, and garlic in water until soft—about 10 minutes. Add the cooked vegetables to a blender with some of the cooking water and additional seasonings, and blend together until smooth. The creamy texture comes from the blended cauliflower and potato with a touch of tahini. The rich, tangy flavour comes from the combination of lemon juice and vinegar with a touch of miso.
Serve over a pasta of your choice. I love this sauce over lentil or chickpea pasta, but if using rice or wheat pasta, you can make this a more substantial meal by adding your favourite beans or marinated and steamed tempeh or tofu.
Don't limit yourself to pasta. Try this sauce on grain or potato bowls, on steamed vegetables, or experiment with different types of gluten-free pasta.
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makes 2 large or 3 small servings
2 cups cauliflower florets, fresh or frozen
1 cup diced potato, any kind
1/4 slice of onion, chopped
2 cloves garlic, coarsely chopped
2 cups water
2 Tablespoons lemon juice
2 Tablespoons light gluten-free miso
1 Tablespoon apple cider or sherry vinegar
1 Tablespoon tahini
1/8 teaspoon ground nutmeg
1/2-3/4 cup vegetable cooking water
1/4 cup packed minced parsley leaves and tender stems (optional)
227 grams (1/2 pound) gluten-free pasta of choice
For the sauce: Add the cauliflower florets, potato, onion, garlic, and water to a medium saucepan. Bring to a boil over medium-high heat, cover, reduce heat to medium, and simmer until tender, about 10-15 minutes.
Garnish with salt and pepper to taste, and serve with a big salad.
To your health and happiness,
Beans and Rice