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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
  • 1/2 medium onion
  • 2 to 4 cloves of garlic, minced
  • splash of oil or water
  • 1/2 cauliflower head
  • 1 cup of water or vegetable broth
  • 1/4 to 1/2 pound of fettuccine
  • Pinch nutmeg
  • 1/4 tsp. cayenne
  • 1/4 cup nutritional yeast
  • salt and freshly ground pepper
  • 2 TBS flax oil or extra virgin olive oil
  • vegetables to serve, steamed or roasted (such as broccoli, asparagus, and peas)
Roughly chop onion. In a saucepan on medium low heat, stir the onion and garlic with a splash of oil or water. Cook for about 5 minutes, or until the onions are translucent, stirring occasionally.
Roughly chop the cauliflower. Add in the cauliflower to the pan with onion and garlicand stir for about 2 minutes. Pour the broth or water in, and cover it Bring cauliflower mixture to a boil and simmer lightly for a few minutes until the cauliflower is tender.
Meanwhile, cook pasta according to package directions.
Take cauliflower mixture off the heat and blend with a hand blender, food processor or blender until creamy. Stir in nutmeg, cayenne (if using), and the nutritional yeast.
Taste and add salt and pepper as necessary. Just before serving, slowly blend in the flax or olive oil until emulsified. Pour over cooked pasta and top with vegetables.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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