Courgetti and Cucumber Noodles with Creamy Cauliflower Sauce
This recipe has been a real lockdown season winner. With plenty of sunny days blessing us, many a lunchtime we opted for something fresh, light, nourishing and quick to prepare all at the same time: this little number hits all the right notes!
150g steamed cauliflower florets
a big handful of either: fresh parsley, fresh coriander, fresh basil, wild garlic or fresh dill (depending what you have in your fridge and which flavours you prefer!)
juice of 1/2 lemon
big pinch of unprocessed sea salt
1/2 cup of either cashews or tahini or almond butter
2 TBLS of extra virgin olive oil
a pinch of fresh alfalfa sprouts
1 shallot or 4-5 spring onions, finely chopped or cubed
1 tomato or 1/2 red pepper, cubed
4-5 chestnut mushrooms, cubed
1 TBLS olive oil
small pinch of salt
Start by steaming/ boiling cauliflower florets until they are soft but still a little firm. In the meantime, spiralise the courgette and cucumber noodles. Add steamed cauliflower, cashews or tahini, roughly chopped fresh parsley or other fresh herbal green of your choice, juice of 1/2 lemon, a pinch of salt, date syrup and olive oil to the high-speed blender or a nutribullet. Blend well, you might need to add 2-3 TBLS of water to ease the blending. Taste and adjust the flavour in accordance to your preference. Cover the noodles in sauce and massage well.
In order to prepare your toppings: preheat the pan over medium heat with 1 TBLS of coconut oil. Stir in and sauté the finely chopped shallot (or spring onion), tomato or red pepper, mushroom and tempeh. Add smoked paprika powder and a small pinch of salt. Feel free to add any other favourite additions from your fridge/pantry!
To serve, divide the noodles into two serving plates, add the warm toppings on top, or mix in throughout. Serve with a pinch of fresh alfalfa sprouts or edible flowers if you have any!
Joel & Aiste