Cauliflower Alfredo Pasta
Cauliflower Alfredo is a delicious and healthy alternative to traditional Alfredo sauce made with heavy cream and cheese.
It’s vegan, gluten-free, and full of nutrients, making it a guilt-free way to enjoy a creamy pasta dish.
Note: Cauliflower contains vitamins B1, B3, B6, vitamin C, folic acid, calcium, magnesium, phosphorus and omega-3 acids. It is also a source of human body growth and a good source of protein and unsaturated fats.
Ingredients
6 cups raw cauliflower florets approx. 1 medium head of cauliflower
6 cloves garlic
2 tbsp olive oil extra virgin
1 tsp vegetable stock powder/miso paste
1/2 cup raw cashews
1 cup unsweetened soy milk or milk of choice
1/2 lemon juiced
1/2 cup nutritional yeast
2 tbsp olive oil to blend in the sauce
salt and pepper to taste, and pop in a handful of mushrooms and coriander if you like!
Preheat the oven to Gas 6/200C/390F.
Soak cashews in water overnight, or if not time boil cashews for 25 mins, then rinse under cold water and drain.
Coat cauliflower florets and unpeeled garlic cloves with olive oil and powdered vegetable stock. If using miso paste, mix with 3 tbsp of hot water before coating florets.
Place on a baking tray, roast in the oven for 15-20 mins or until golden. The cauliflower should be very soft and be easily pierced by a fork. Roast for an extra 5-10 minutes if needed to get this texture.
Remove tray from oven, and peel garlic when cool enough to touch.
Combine the cooled cauliflower, roast garlic, cashews, milk, lemon juice, nutritional yeast and olive oil in a blender. Blitz until smooth.
Taste and season with salt and pepper as desired, then blitz again to mix, and add an extra splash of milk if you'd like a thinner consistency.
Prepare pasta, drain and return to pot. Pour sauce over and stir through.
Serve pasta into bowls and top with parmesan (if desired).
