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Trim the cauliflower and cut in large florets.
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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.
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While the cauliflower is cooking, prepare your onion, garlic and mushrooms.
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Also, put a large pot of water to boil, and cook your pasta according to the package's instructions.
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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.
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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.
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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.