Serves 2-4
Ingredients:
- 1 small head cauliflower chopped into bite size florets
- 1 leek chopped
- 2 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1/3 cup nutritional yeast
- 1/4 cup pre-sliced natural almonds
- 1/2 tsp garlic powder
- 227g package gluten free spaghetti
- 1/4 cup chopped basil for garnish
- 1-2 tsp Sachili Original
Directions:
- Preheat oven to 375F
- Line a baking sheet with parchment paper
- Put cauliflower florets and leeks on baking sheet and drizzle with olive oil, sprinkle with sea salt and black pepper
- Roast for 30 min mixing with a spatula half way through or until cauliflower is tender when poked with a fork
- Meanwhile, make the vegan parm! Add nutritional yeast, sliced almonds and garlic powder to a coffee grinder and grind until combined. Set aside.
- Cook gluten free spaghetti according to directions on box
- Drain and rinse pasta and divide into 2.4 servings
- Top with the roasted cauliflower and leeks, the vegan parm, chopped basil and sprinkle with Sachili Original
*If you do not have a coffee grinder, simply mix nutritional yeast, sliced almonds and garlic powder in a bowl. You will have a nice crunchy texture with the sliced almonds!