Dr. Padma Garvey

The plant-based Doctor Mom 

Cauliflower Pasta Italian Style

Fat calories: negligible

Prep time: 20 minutes

Cook time: 30 minutes

Serves four


One box of quinoa pasta or whole wheat pasta, preferably penne

One head of cauliflower, chopped and microwaved for ten minutes

three cloves of crushed garlic

One medium white onion, chopped

One box of baby bella mushrooms, chopped

4 cups of unsweetened almond milk

1/2 cup of whole wheat pastry flour

One teaspoon of olive oil

1/2 cup of marsala wine

1/2 cup of red wine vinegar

One vegan bouillon cube

1/2 tsp of dried thyme leaves

1/2 tsp dried rosemary

1/2 tsp of celery seeds



Boil one box of quinoa pasta or whole wheat pasta, preferably fusilli or penne.  Drain and set aside.

Take one head of cauliflower and cut into bite size pieces.  Place in a microwave safe dish and microwave for ten minutes. 

In a large skillet, add one teaspoon of olive oil and heat to medium.  Add garlic, onions and mushrooms.  Add 1/4 teaspoon of salt, stir until onions start to sweat.  Add the flour and stir some more.  Let the mixture brown slightly.  Add the soy milk, wine, vinegar, bouillon cube, thyme, celery seeds, rosemary, and the cauliflower.  Add 1/4 teaspoon of black pepper.  Mix well, cover and let simmer on low heat until alcohol evaporates and sauce thickens.   Take off heat and pour over pasta.  Mix well.  Enjoy.  As I write this recipe, my 17 year old son is eating the whole platter.  I  must stop him so there is some for his sister.