Mustard & Cauliflower Pasta

Ok, so visually - this dish has 50 shades of beige written all over it. But I promise what it lacks in looks it makes up in flavour. Think of it as a very punctuated cauliflower cheese - where the flavours - rather than supreme-cheesiness, sing! It's tangy, fragrant & spiced, yet immensely homestyle in flare. The long ingredient list are mostly pantry *staples* and it keeps well into the week.

INGREDIENTS

• 250g small pasta (GF if required)
• garlic olive oil (or regular + 2 garlic cloves, crushed)
• knob vegan butter
• 1  small cauliflower, cut into bite-sized florets (600g of florets)
• 1  stick celery, diced small
• 1  small knob ginger, peeled & grated
• 3/4 cup unsweetened soy/oat milk
• 1/2 cup dry white wine
• 1/4 cup coconut milk
• handful coriander leaves, finely chopped
• juice of 1 lemon
• 2 tbsp dijon mustard
• 1  tbsp wholegrain mustard
• 1  tbsp nutritional yeast
• 1  tsp dried thyme
• 1 tsp ground cumin
• 1/2 tsp "chicken" (or veg) stock powder
• pinch chilli flakes
• cornstarch slurry - mix 1 tsp cornflour/cornstarch with 3 tsp water until smooth
• 2 spring onions, finely sliced
• pepper

METHOD

1. Cook the pasta according to packet instructions. Drain & set aside.
2. Heat the olive oil & butter in a large fry-pan or pot. Once melted add the cauliflower florets, celery & ginger. Sauté for a few minutes until the the cauliflower is looking somewhat transparent.
3. Add the unsweetened milk, wine, coconut milk, coriander, lemon juice, mustards, nutritional yeast, spices, stock powder & chilli flakes. Stir to combine, bring to the bubble then turn down to a simmer. Cover with a lid & let simmer away for 3-5 minutes until the cauliflower is tender. Test the stalk to be sure.
4. Add the cornstarch slurry & stir immediately to thicken the sauce. Turn off the heat, then topple in the drained pasta, spring onions and a generous grind of pepper. Stir the cauliflower sauce through the pasta and let sit for 15 minutes to bask in the flavours. Eat warm or cold. Bon appetito!