10 min preparation time

10 min cooking time

Serves 4 people


  • 1 small head of cauliflower, chopped (about 3 heaping cups) img_8921
  • 2 tablespoons olive oil
  • 2 cloves garlic, smashed and minced
  • 2 teaspoons pine nuts
  • 2¼ cup almond milk
  • 2 teaspoons of each: salt, pepper, oregano and basil
  • juice of half a lemon or tbsp of white balsamic vinigar
  • ¼ cup plus 1 tablespoon nutritional yeast or Parmesan


  1. In a medium-sized pot, cook the olive oil, garlic and pine nuts over medium heat for 3–4 minutes, or until garlic is golden brown.
  2. Add in the almond milk and bring to a boil.
  3. Reduce heat to medium and add the cauliflower and spices and cook until cauliflower is soft (about 8 minutes).
  4. Transfer to a high-powered blender and add in the lemon juice and nutritional yeast and blend on high until smooth.
  5. Add over your favorite gluten-free pasta or zoodles and top with fresh basil.