Pressure Cooker Whole Wheat Spaghetti with Cauliflower Pesto

Clean and wash the cauliflower and cook it whole in a pressure cooker until al dente. Depending on the size of the cauliflower, this will take 7-10 minutes.

Meanwhile, chop onion and garlic and sauté in hot oil until golden. Cut the cauliflower into pieces while still hot.

Place the stalk and part of the roses in a stand blender. Divide the rest into small florets and set aside for decoration.

Add the onion-garlic mixture and spices to the cauliflower in the blender, blend with Soy Cuisine until creamy and season to taste.

Cook spaghetti according to package directions and carefully fry pine nuts in a dry skillet until golden brown.

Mix the spaghetti with the cauliflower pesto and serve garnished with the cauliflower florets and the roasted pine nuts.

Preparation Tip:

If there is some pesto left over, you can quickly make cream of cauliflower soup with some vegetable soup.

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