Adapted from a traditional Italian recipe, this is an excellent alternative way to use cauliflower.
Heat oil on low heat, add chopped garlic, chilli. Cook for one minute.
Toss in the cauli (chopped into small pieces) for a minute or two.
Add the tomatoes. Cook gently for 10 mins.
Add stock and dried basil. Cook for 10-20 mins until cauli is soft.
Mash with potato masher. Stir in soya milk and ground almonds (and fresh basil if using) over heat.
Serve immediately over pasta.
500g pasta
1 cauliflower
20 m/1.5 tbsp olive oil
2 cloves garlic
1 small chilli/chilli flakes
2 tsp dried basil or 2 tbsp fresh
1 tin tomatoes
250 ml veg stock
200 ml soy milk
25g ground almonds