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 the cauliflower, onion, garlic, and carrot until soft and tender.

2. Once cooked, transfer the vegetables to a blender with the remaining ingredients and blend until creamy. (Alternatively, use a hand blender directly in the pot.)

3. Return the sauce to a saucepan and cook over medium heat until bubbling. Adjust the consistency by adding a little water to thin, or by simmering longer to thicken.

4. Pour the sauce over your favorite cooked pasta noodles. (To prepare the pasta, bring about 4 quarts of water to a boil, add the pasta, and cook until it reaches your preferred doneness.)

5. Serve with freshly ground pepper and a touch of nutmeg.

Optional additions:

Protein, mozzarella cheese, extra vegetables, or fresh herbs such as parsley or chives.

Storage:

Store leftovers in the refrigerator for 2–3 days, or in the freezer for 3–4 weeks.

Recipe by Tamara Graham