Ingredients
1 tablespoon (15 ml) olive oil
0.5 cup (120 ml) chopped onion
2 cloves garlic, minced
3 cups (360 g) cauliflower florets
0.75 cup (180 ml) vegetable broth
6 ounces (170 g) multigrain spaghetti, uncooked
0.5 cup (60 g) finely shredded Parmesan cheese, plus more for garnish
0.33 cup (80 ml) water
0.125 teaspoon black pepper
4 cups (400 g) broccoli florets, cut into 1-inch pieces
1 red bell pepper, cut into bite-size strips
2 tablespoons sliced fresh basil
1 tablespoon lemon juice
1 teaspoon lemon zest
Directions
Step 1
In a small saucepan over medium heat, heat olive oil. Add onion and garlic; cook, stirring occasionally, until onion is tender, about 3 to 4 minutes. Add cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly.
Step 2
Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, about 7 to 10 minutes, adding broccoli and bell pepper for the last 5 minutes. Drain, reserving 1/2 cup (120 ml) cooking water. Return spaghetti to the pot and set aside.
Step 3
Transfer the cauliflower-broth mixture to a food processor. Add Parmesan cheese, water, and black pepper. Cover and pulse until the sauce is smooth.
Step 4
Pour cauliflower sauce over spaghetti in the pot. Cook over low heat until heated through, stirring in reserved cooking water to reach desired consistency. Garnish with basil, lemon juice, zest, and Parmesan cheese.