Cauliflower gets a bad rap for being boring, and quite frankly lives in the shadow of its green counterpart, broccoli. Which is too bad because it’s actually pretty versatile and delicious (nutritious too if you can believe it)! Kian loves it sauteed with a little butter and garlic. Over the summer, we love to toss it in olive oil and spices and throw it on the grill. Try it – it’s incredible!
I had half a head of cauliflower in the fridge, with wishful thinking that I could still grill it on my patio, basking in the sun in some short shorts… But it was bloody cold and windy today (hello, fall weather!), so instead, I decided to finally jump the bandwagon and try this insta-blog-hyped-up cauliflower alfredo sauce. And I must say, it’s pretty good! Use it with pasta, rice, or over roasted vegetables!
2 1/2 – 3 cups cauliflower florets (I used half of a large cauliflower)
1/4 cup unsweetened and unflavoured non-dairy milk of choice (I used coconut milk)
2 Tbsp nutritional yeast
1 Tbsp fresh lemon juice
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 teaspoon sea salt, or to taste
Fresh ground pepper, to taste
Pasta of choice (I used one box of run-of-the-mill penne)
1/2 tablespoon extra virgin olive oil
1 garlic clove, minced
Chopped vegetables of choice (I used a red bell pepper, a small zucchini, and 2 carrots… though peas and/or kale/spinach would work nicely too!)
- Add cauliflower florets in a large pot and cover with water. Bring to a boil. Once boiling, cook for another 5-10 minutes until tender.
- While this cooks, prepare your vegetable medley. Sautee with olive oil and garlic in a separate pan until lightly browned.
- Drain cauliflower and place in a high speed blender (I used my trusty Nutribullet). Add the milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until smooth. Set aside.
- Use the now-empty large pot you used for the cauliflower to bring your pasta water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.
- Add cauliflower sauce back into the pot and add the drained pasta and sautéed vegetables. Heat over low-medium until heated enough to your liking. Salt again to taste.
**To baby-ify this recipe, I cooked up some orzo and chopped the sauteed vegetables a bit finer… then tossed it with 2 tbsp of the sauce .
How do you like to prepare cauliflower?