Cauliflower sauce and balsamic mushrooms on pasta. It couldn’t be easier to eat healthy, clean, real food!
I’ve been a bit quiet lately on this space, because as you might know, I’ve gone back to school this fall to become a Registered Holistic Nutritionist (RHN). I gotta say, classes to learn all about anatomy and physiology was intense! Lots of study for sure, but I love it!
Also, even though the timing wasn’t perfect (when is it ever?), I also decided to move on with a project that I started about 10 months ago: writing my first cookbook! It will be a self-published eCookbook, and I am VERY excited to officially announce it today here! If you follow me on Instagram, you might’ve heard about it about 4-5 weeks ago, as I asked for volunteers to test some of my recipes, which was great! I loved hearing all the various feedback.
It involved a massive amount of work, but I am so very proud of it, and can’t wait to launch it officially at the end of January (the launch date will be announced later, as we get closer to it). I’m just finishing a few small details before passing it on to my designer to make this project come to life!
I’ve kept some recipes aside for the blog too, but coudn’t find the time to post them, so that’s what I’m doing now! I’m also working on my December Newsletter for Eyecandypopper subscribers only, with exclusive content.
I find the end of the year just as exciting as the beginning of a new year. Or maybe I get excited because a new calendar year is about to start. haha New year, new goals, new projects, new challenges, with lots of hope and determination.
See you soon in the newsletter 🙂
In the meantime, enjoy this delicious and super quick recipe below!
P.S. I hope you like my new pottery bowl (below)! I recently bought it from a local artist, and have a feeling you will see it often in pictures! 🙂
Cauliflower Pasta Sauce and Balsamic Mushrooms
A simple way to add vegetables in our dinner
- 1 cauliflower (large) washed
- 2 low sodium organic bouillon cubes (vegetable or chicken if you eat meat)
- 1 large onion minced or thinly sliced
- 2 garlic cloves minced
- 16 oz organic mushrooms (2 packages) a mix of cremini and shiitake), thinly sliced
- 4 organic sun-dried tomatoes (packed in olive oil) chopped
- 2 Tbsp fresh oregano or 1/2 tsp dried oregano
- extra-virgin olive oil for cooking
- 1 Tbsp balsamic vinegar
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- organic pasta of your choice (I used brown rice spaghetti)
- 1/4 cup organic parmesan cheese (either dairy or vegan)
- Trim the cauliflower and cut in large florets.
- Bring a medium to large size pot of water to a boil (you want to have enough water to cover the cauliflower pieces), then melt the bouillon cubes, add the cauliflower florets, and cook for about 8 minutes (until cooked through, but not mushy). When it's cooked, carefully transfer the cauliflower florets into a blender, add 2 cups of the broth that it cooked in, 1 tsp sea salt, and a few pinches of black pepper, and blend until smooth. If it's a bit too thick, add more of the broth. Add the parmesan cheese, mix, and set aside in a warm area.
- While the cauliflower is cooking, prepare your onion, garlic and mushrooms.
- Also, put a large pot of water to boil, and cook your pasta according to the package's instructions.
- Warm a large pan over medium heat, add a generous drizzle of olive oil and sauté the onion for 3-4 minutes, until it becomes translucent.
- Then add the mushroom slices, and sauté until they are nicely roasted (but not burnt). Near the end, add the minced garlic, chopped sun-dried tomatoes, oregano, and a pinch of pepper. Sauté for 1 minute, then drizzle about 1 Tbsp of balsamic vinegar on top, and mix well. Turn the heat off, but leave the pan on, so that the vinegar caramelizes a bit.
- Serve immediately: Divide the cooked pasta, cauliflower sauce on top, and roasted mushroom mix. Sprinkle with more parmesan cheese and fresh oregano, if you have some.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 410kcal | Fat: 4g | Saturated fat: 1g | Cholesterol: 5mg | Sodium: 757mg | Potassium: 896mg | Carbohydrates: 76g | Fiber: 5g | Sugar: 6g | Protein: 17g | Vitamin A: 135% | Vitamin C: 18.5% | Calcium: 162% | Iron: 2.8%
Join our Healthy Community!
Receive Tips, Recipes, our Newsletter
and get a free Guide!
So much excitement! And a beautiful bowl and a delicious recipe. I think it need to go rest now, lol. I’m so excited for your cookbook! If it’s half as beautiful as your blog it will be very successful indeed. Cheers!
Thank you so much Marlene! I am incredibly excited as well! 🙂
Elen G says
The dish looks delicious! Congrats on pursuing the RHN and the e-cookbook coming soon! You’re on a roll. Cheers.
Thanks Elen! 🙂 xo
Looks amazing! Love it 🙂
Thanks! It’s pretty simple to make 🙂
Congrats on the e-cookbook! I’m sure it will be amazing. I love the sound of this recipe — I’ve just pinned it for later!
Thank you! I’m really excited about it 🙂