Cauliflower Alfredo
Do you love a good Alfredo sauce? I know I do, but who needs all that extra fat and calories? Not me! Here is a delicious way to make Alfredo Sauce out of cauliflower that you are sure to love. It is super easy to make, and very heart healthy, and guilt free.
Ingredients:
1 small head of fresh cauliflower or one bag of frozen cauliflower
1/2 diced white onion
1T minced garlic
6 T Nutritional Yeast
1/4 cup of water or almond milk
1 T Italian Seasoning
1 T Parsley
2 T Lemon juice
1/2 cup raw cashews (Optional)
_____________________
8 oz of whole wheat linguine (or your favorite type of pasta)
2 cups of sweet cherry tomatoes
2 cups of fresh baby spinach leaves, (you can chop up small or leave them whole)
In large pan, boil your cauliflower until super tender, mine took about 30 min, I used fresh cauliflower. In the same pan while it is cooking, add the onion and garlic to simmer along with it. Once tender, drain off excess water and let cool slightly. Then add this to your food processor or blender along with the almond milk, cashews, (optional but delicious)and nutritional yeast. You can add a touch more spices to this if you like. Blend well until really creamy. Set aside with lid on to stay warm. Now bring a new pan of water to a boil, and add your pasta, cook according to directions, mine took 10 min. The last 5 min of cooking time, add your Italian seasoning, parsley, tomatoes and spinach. Drain well, put on plate and pour your Alfredo Sauce over the top. You can top this with some vegan parmesan or more nutritional yeast if you like. Enjoy! This is a very filling and satisfying dish.
"CHIKEN" AND NOODLES VERSION:
For a bit heartier dish, try adding some hydrated soy curls. ( Butler Soy Curls ) I added about a cup in the picture below that I rehydrated in warm veg broth and poultry seasoning for about 15 min, (1/2 cup soy curls to 1.5 cups veg broth) squeezed excess liquid out then sautéed in frying pan with a splash of lemon, a touch more poultry seasoning, and simmer in veg broth until brown. I used No Egg Noodles for this chicken and noodles version, you can find them at most large grocery stores bottom shelf near egg noodles. I topped it with the cauliflower alfredo sauce and a sprinkle of scallions, and it tasted like a gourmet meal... Really!
Do you love a good Alfredo sauce? I know I do, but who needs all that extra fat and calories? Not me! Here is a delicious way to make Alfredo Sauce out of cauliflower that you are sure to love. It is super easy to make, and very heart healthy, and guilt free.
Ingredients:
1 small head of fresh cauliflower or one bag of frozen cauliflower
1/2 diced white onion
1T minced garlic
6 T Nutritional Yeast
1/4 cup of water or almond milk
1 T Italian Seasoning
1 T Parsley
2 T Lemon juice
1/2 cup raw cashews (Optional)
_____________________
8 oz of whole wheat linguine (or your favorite type of pasta)
2 cups of sweet cherry tomatoes
2 cups of fresh baby spinach leaves, (you can chop up small or leave them whole)
In large pan, boil your cauliflower until super tender, mine took about 30 min, I used fresh cauliflower. In the same pan while it is cooking, add the onion and garlic to simmer along with it. Once tender, drain off excess water and let cool slightly. Then add this to your food processor or blender along with the almond milk, cashews, (optional but delicious)and nutritional yeast. You can add a touch more spices to this if you like. Blend well until really creamy. Set aside with lid on to stay warm. Now bring a new pan of water to a boil, and add your pasta, cook according to directions, mine took 10 min. The last 5 min of cooking time, add your Italian seasoning, parsley, tomatoes and spinach. Drain well, put on plate and pour your Alfredo Sauce over the top. You can top this with some vegan parmesan or more nutritional yeast if you like. Enjoy! This is a very filling and satisfying dish.
"CHIKEN" AND NOODLES VERSION:
For a bit heartier dish, try adding some hydrated soy curls. ( Butler Soy Curls ) I added about a cup in the picture below that I rehydrated in warm veg broth and poultry seasoning for about 15 min, (1/2 cup soy curls to 1.5 cups veg broth) squeezed excess liquid out then sautéed in frying pan with a splash of lemon, a touch more poultry seasoning, and simmer in veg broth until brown. I used No Egg Noodles for this chicken and noodles version, you can find them at most large grocery stores bottom shelf near egg noodles. I topped it with the cauliflower alfredo sauce and a sprinkle of scallions, and it tasted like a gourmet meal... Really!
