Cook the pasta to the package direction.
Drain and set aside.
In a medium sized sauce pan with a little water, heat up the riced cauliflower.
Cook until the cauliflower is done, drain, and set aside.
In a large skillet, add oil.
Heat the oil on a medium heat for a few minutes and then add the cooked riced cauliflower to the skillet.
Saute the cauliflower until it starts to stick to the bottom of the pan.
Drain and rinse the beans, and add to the cooking cauliflower.
Stir and saute until the cauliflower starts to slightly brown.
Next, add the cooked pasta and stir until well blended.
Season and stir until hot.
Remove from the heat and serve hot.
Garnish if you would like with shredded cheese and/or a dollop of vegan sour cream.
Enjoy!
