Cauli-power Fettuccine “Alfredo” (VEGAN)

Yield: 4 servings
Prep Time: 20 minutes Cook Time: 30 minutes

Photo credit: ohsheglows.com/

Ingredients:
4 large cups of cauliflower florets (1 small/medium cauliflower)
1⁄2 tbs extra virgin olive oil
1 tbs minced garlic
1⁄2 cup unsweetened and unflavoured almond milk (or non-dairy milk of choice) 1⁄4 cup nutritional yeast
1 tbs fresh lemon juice
1⁄2 tsp onion powder
1⁄4 – 1⁄2 tsp garlic powder
3⁄4 tsp fine grain sea salt, or to taste
1⁄4 – 1⁄2 tsp pepper, to taste
Fettuccine pasta of choice
Fresh parsley, for garnish

Directions:

1. Add cauliflower in a large pot. Cover cauliflower with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.
2. Meanwhile, add oil to a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.
3. In a high speed blender, add the cooked and drained cauliflower,sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt and pepper. Blend until a smooth sauce forms. Set aside.
4. Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.
5. Add cauliflower sauce into the pot and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt to taste.
6. Serve with fresh minced parsley and black pepper. Feel free to add in your favorite sauteed or roasted vegetables.

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Eric is in love with this creamy cauliflower pasta dish. I mean, in love. In fact, he asked if we could make it together on Valentine’s Day. Who am I to deny a grown man cauliflower? Plus, creamy pasta and Valentine’s Day go hand and hand. Chocolate too, of course. I’d say it’s a win-win.

Traditional Alfredo sauce is mostly made up of butter, cheese, and often, cream. Decadent? You betcha. Hiding a super healthy vegetable? Not so much. I’m happy to say this cauli-power sauce brings us both decadence and nutrition. To be honest, I was super skeptical to try the blended-cauliflower-as-pasta-sauce trend and I wasn’t rushing to try it out. But after whipping up a version in my kitchen, I went crazy for this stuff. And by crazy, I mean standing over the pot of pasta and spooning it into my mouth uncontrollably. Yea that happened. It’s downright irresistible just like you’d hope a creamy pasta to be. Of course, soaked cashews can create a fine alfredo sauce too, but it’s great to have a change from nuts. All you have to do to make this sauce nut-free is swap the almond milk for a nut-free non-dairy milk of your choice. Fun, right?
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