This was very creamy and delicious!
1 large head of cauliflower
Vegetable broth, enough to cook the cauliflower
2 tbsp vegan butter (I use Earth Balance)
1 tbsp olive oil
1/2 onion, sliced
6 cloves of garlic, crushed (2 or 3 more cloves to make the broccoli)
1 cup Vegan parmesan cheese
bunch of broccoli
crushed red pepper (a pinch)
1/4 tsp nutmeg
1/2 tsp salt
fresh ground pepper
Cut cauliflower into florets. Boil them with vegetable broth until it is very soft and tender.
In a frying pan saute the onion and garlic with the vegan butter and olive oil until soft.
When the cauliflower is done remove it with a slotted spoon and place in a blender or food processor. Add 1 cup of the cooking broth, all the contents of the frying pan, vegan parmesan cheese the nutmeg and salt. Puree on high until very smooth. Add salt and pepper to taste.
Directions to make the broccoli (if desired):
Cut broccoli into small florets.
Saute in a pan with the garlic, a tbsp of olive oil, crushed red pepper and some vegetable broth (approx. 1/2 cup, more or less depending on the amount of broccoli). I placed a piece of foil over the pan, it steams/sautes very nicely.
Use your favorite pasta and pour desired amount of sauce on top, add broccoli if desired and enjoy!