Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 small cauliflower
- 2 carrot (s)
- 1 onion (s)
- 1 clove garlic
- 200 g spinach, fresh
- 1 tablespoon cashew butter
- 3 tablespoon yeast flakes or more depending on your taste
- 400 ml vegetable stock, if necessary a little more
- 1 tablespoon rapeseed oil with butter flavor
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Divide the cauliflower into small florets. Chop the onion and garlic. Cut the carrots into thick slices.
- Braise the vegetables in rapeseed oil and deglaze with broth. Cook until the vegetables are tender. Puree together with cashew butter and yeast flakes in a blender (or with the hand blender) until finely creamy. Season to taste with freshly ground pepper.
- Briefly heat the sauce in the saucepan and stir in the spinach until it has collapsed.
- Serve with pasta of choice.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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