Just a quirky Lil aussie, whipping up bright, beautiful, clean eating meals with a healthy side of sass. 😎 food that’s EASY. QUICK. DELISH🌈
1. Cook pasta according to package instructions.
2. For the romanesco, we are going to blanche it in veggie stock so it can soak up some yummy flavor! Simply add your head of romanesco (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 cauli and make sure you save the broth for a cozy sip another night!
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 that beautiful romanesco along with the pasta. Dig in!
Enjoy! Healthy and totally delicious!