Cauliflower Alfredo

Cauliflower Alfredo

Portions: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Cauliflower Alfredo is a healthier alternative to traditional Alfredo sauce, offering a lower calorie and carbohydrate option while maintaining a creamy texture.

Ingredients:

1 cup cauliflower (fresh or frozen)

2 cloves of peeled garlic or 1/2 teaspoon garlic powder

1/2 small yellow onion

1 carrot (optional)

150g soft or silken tofu

2 tbsp nutritional yeast

4 tsp lemon juice or apple cider vinegar (use 2 tsp of each if you have both)

1 tsp mustard (any type)

1/2 tsp black pepper

1/4 tsp sea salt

1/2 tsp nutmeg

2/3 cup milk (plant-based or dairy) or water

4 cups cooked pasta of your choice (1 lb depending upon pasta)

Instructions:

1. Boil thecauliflower, onion, garlic, and carrot until soft and tender.

2. Once cooked, add the rest of the ingredients to a blender and blend until creamy. Alternatively, you can use a hand blender in the pot.

3. Cook on medium heat in a saucepan until bubbling. Add a bit of water to thin it out or thicken it by simmering longer to achieve the desired consistency.

4. Pour over your favourite cooked pasta noodles. (Bring 4 quarts of water to a boil, add pasta, and cook until done to your preference.)

5. Top with extra pepper and nutmeg if desired.

Notes:

• Optional add-ins: Protein, cheese (ex. mozzarella), vegetables, and herbs such as parsley or chives.

• Store leftovers in the fridge for up to 2-3 days or the freezer for up to 3-4 weeks.

Recipe by Tamara Graham