Any pasta of choice (I used gluten-free penne)
1 head of cauliflower, chopped into florets
1 cup of nutritional yeast
1/2 cup of raw cashews (or leave out if there is an allergy)
1/4 of a medium red onion
garlic powder to taste
salt to taste
Any plant milk for blending (I used soy)
4 large squirts of Siracha (or any hot sauce) adding more to taste
About 2 squirts of ketchup
Squeeze of 1/4 of a lemon
optional garnish with parsley or green onion
For the crispy tempeh (optional):
1 package of tempeh
If making cripsy tempeh, pre-heat oven to 200C or 400F. Cut tempeh into thin crouton sized squares and place in a bowl. Drizzle with maple syrup and olive oil and sprinkle with s&p. Mix around until coated and place on a greased or lined baking sheet. Cook for about 25 min or until tempeh is nice and brown.
Boil water in a large pot and drop in pasta and 2/3 of the cauliflower florets, cooking until soft. Drain and put back in pot. Add remaining 1/3 of the head of cauliflower to a high powered blender with remaining ingredients. You can leave out hot sauce until it is being served if your family has different preferences for spice. Add blended sauce to the pot with pasta and cauliflower and mix around until everything is coated. Serve topped with the pieces of crispy tempeh (if using). Garnish with optional parsley or green onion and serve warm.