In my first effort to shake up my pasta game, I thought about how to use cauliflower in an Alfredo sauce. I found a dairy-laden recipe with positive reviews, and used this for ideas as I got to work with a totally plant-based version.
- 2 cups of cauliflower florets
- 3 tablespoons of unsalted Earth Balance Soy Free margarine
- 1 clove or 1/2 teaspoon of minced garlic
- 1 cup of unsweetened original coconut milk (sweetened and/or vanilla plant milks don’t work well in the savory dishes)
- 1/2 cup of nutritional yeast
- Kosher salt and fresh ground black pepper to taste
- 1 pound of fettuccine (I used brown rice GF pasta)
- Boil water in large pot, then add the cauliflower. If you have a pasta basket, use this to easily separate the veggies from the water (without pouring it down the drain).
- Cook until quite tender; you should easily be able to cut with the side of a fork. It may take upwards of 20 minutes, but it’s important to keep it boiling long enough. Nobody likes chunky Alfredo.
- When soft, remove cauliflower from water and place in blender (no lid yet – it’s too hot!), and bring water to a rolling boil again.
- Once boiling, drop in the pasta. Taste a few noodles along the way to make sure you don’t overcook.
- In a small sauce pan, combine the margarine and garlic. The goal is to melt, not burn, the margarine.
- When margarine is ready, transfer it to the blender with the cauliflower.
- With the cauliflower, margarine, and garlic in the blender, add the milk, and nutritional yeast and blend until even.
- Give the creation a taste, and add salt and/or pepper as needed.
Pro Tip: Let the pasta sit in the sauce for 5 minutes before serving. The pasta will soak up some of the sauce and the meal will be more flavorful.
Also, if you have leftovers, the sauce may thicken up a bit in the fridge, so add a splash of (plant-) milk before re-heating for that creamy texture.