Recipe by: @Clairebear_bites
1 cup rotini pasta
1 scoop BareOrganics astragalus root powder
1 tsp curry powder
1 tsp coriander powder
1 tsp BareOrganics turmeric powder
1 tsp BareOrganics coconut palm sugar
Salt and pepper to taste
2 tsp olive oil
3 cloves garlic, minced
1 tsp ginger, grated
1 1/4 cups coconut cream
1. Cook pasta according to package instructions.
2. Blanche cauliflower in veggie broth by simply adding your head of cauliflower (or half head if it’s too large ) to a large pot and pour in enough veggie stock to completely submerge. Bring to a boil and simmer on a low heat until you can slide a skewer in easily. Once done, remove cauliflower.
3. For the sauce, sauté ginger and garlic in your olive oil until slightly browned. Then add all the spices. Toast them until fragrant, lower your heat and pour in your coconut cream and astragalus root powder. Allow to simmer for 10 minutes until it thickens slightly.
4. Add your cooked pasta and stir until coated. Then, in a bowl, serve the cauliflower along with the pasta. Enjoy!