Ingredients

The following ingredients have 3 Servings
  • 2 1/2 cups cauliflower florets
  • 2 cups unsweetened coconut milk
  • 2 whole habanero peppers ((deseeded))
  • 1/2 cup baby carrots
  • 1 tbsp olive oil
  • 1 tsp dried/resh garlic ((chopped/minced))
  • 1 tsp dried oregano
  • 3 cup whole wheat spaghetti ((cooked and drained))
  • salt as per taste
  • pinch of sugar

Instruction

  • Boil some water in your saucepan and cook cauliflower florets until soft and mushy. Then, turn of the flame and drain it. 
  • Next, in you blender combine cooked cauliflower florets, habanero peppers, baby carrots and coconut milk. Then, blend it smooth.
  • Next, in a nonstick pan heat olive oil. Immediately add garlic and oregano and mix it in the oil.
  • Now, toss in cooked spaghetti.
  • Lastly, pour the habanero sauce over it along with salt and sugar. 
  • Thereafter,toss it nicely until all the ingredients are well blended. 
  • Simply enjoy it warm.