Cauliflower Gravy

CAULIFLOWER SAUCE FOR PASTA

Ingredients:
1 head cauliflower
3 whole tomatoes.. (crushed is fine)
1 medium size onion- finely chopped
broth (you can either use the water where you have been
boiling some vegetables or you can make it by dropping a cube
of bouillon in hot water)
2 or 3 tablespoons of white wine
bread crumbs
nutritional yeast
garlic powder or fresh garlic
pinch of salt

In a non-stick pan cook the chopped up onion in a little bit
of broth and wine (you can forget the wine if you want) until
it turns yellow. There should not be much liquid left when
the onion is ready. Then add the whole tomatoes, turn the
flame down, cover and let cook for at least 30-45 minutes.

Separately, wash the cauliflower, cut them
up in medium/small pieces and put them in a pot to steam.
When cooked, add the vegetables to the tomato sauce mixture
and spices and let cook at least another 30-45 minutes.

In the mean time, brown the bread crumbs and nutritional yeast by
simply pouring them in another pan and (on a low flame) stirring them
continuously until light brown. Don’t let them get too dark
because that means they are burnt and they are going to taste
like burnt.

When the sauce mixture is ready, add the browned bread
crumbs, salt and crushed red pepper to taste. Then, little by
little (the whole mixture is not going to fit into the
blender all at once) pour the mixture into the blender and
blend until it has a creamy consistency.

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