This was my first recipe with gluten-free buckwheat noodles. Every once in awhile, I feel like a hearty pasta dish. Buckwheat noodles do the trick! The cauliflower—ohhhh the cauliflower—completes the meal.
buckwheat noodles, cauliflower head, nutritional yeast flakes, Hemp seeds, 1/2 onion, 2 garlic cloves, Bragg’s liquid amino acids, olive oil, pepper
Serves: 2-3 people
1. Boil the buckwheat noodles.
2. Chop the cauliflower. Sautee in equal parts olive oil and Bragg’s with chopped garlic and onion. Season with pepper.
3. Top the cooked noodles with the cauliflower. Sprinkle Hemp seeds and yeast flakes for added taste and nutrition!
4. Serve, eat, enjoy!
Note: You can scratch the noodles and just eat the sautéed cauliflower. It’s good by itself, too!