Wildfood Cafe’s vegan courgetti with creamy cauliflower sauce
A light, creamy dish with courgetti and cucumber noodles from London's leading vegan and vegetarian restaurant, Wild Food Cafe
Serves 2
Ingredients
1 courgette1/2-1 cucumber150g steamed cauliflower floretsA 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 lemonBig pinch of unprocessed sea salt1/2 cup of either cashews or tahini or almond butter2 tbsp of extra virgin olive oilA pinch of fresh alfalfa sprouts
Optional toppings
1 shallot or 4-5 spring onions, finely chopped or cubed1 tomato or 1/2 red pepper, cubed4-5 chestnut mushrooms, cubed1 tbsp olive oilSmall pinch of salt
Method
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, pinch of salt, date syrup and olive oil to a high-speed blender or Nutribullet. Blend well, you might need to add 2-3 TBLS of water to east 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 a medium heat with 1 tbsp 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. Enjoy!
