Ingredients
- 1 head cauliflower, cut into florets
- 2 1/2 cups mushrooms, chopped
- 1/4 cup almond milk
- 1 small red onion, diced
- 1 1/2 tbs balsamic vinegar
- 1 tbs olive oil
- 1 1/2 tsp salt
Method
- In a large pan, heat the olive oil and add the diced onion
- Allow the onion to cook slowly on medium heat until translucent
- Stir in the mushrooms, and 1/2 tsp salt, making sure the mushrooms are spread out in the pan
- Once the mushrooms brown completely, mix in the balsamic vinegar, stirring well while doing so. When the mushrooms and onion caramelize, remove from heat
- Boil the cauliflower until completely tender, then strain
- Place the cauliflower in a food processor with the caramelized mushrooms and onion
- Add the almond milk, 1 tsp of salt, and blend until completely smooth
- Return the sauce to the heated pan, and toss in cooked fettuccine
