Recipe by giani23
From the marvelous blog "Oh She Glows"
Top Review by Marla in TX
Oh my gosh and Wow! This is really good. I used a package of frozen cauliflower instead of the fresh, which is about 4 cups and kept everything else the same. The flavor is dead on. The mouth texture is not the same as creamy, full fat, alfredo sauce, and is a little grainy, but this might be because of my blender being the cheapo $12.95 K-Mart special. I think that if I had used half and half or cream instead of almond milk I could have gotten that slimy mouth feel. I figure, rounding all my totals up, this cost a little less than $2 to make from scratch. I ended up with 2 1/4 cup of sauce.
- 4 cups cauliflower florets (1 small or medium cauliflower)
- 1⁄2 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic (from 2 med or lg cloves)
- 1⁄2 cup unsweetened and unflavoured almond milk (or non-dairy milk of choice)
- 1⁄4 cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon onion powder
- 1⁄4-1⁄2 teaspoon garlic powder
Directions See How It's Made
- •rRemove outer leaves and cut tough stem from cauliflower. Steam in a large pot until fork tender. Drain.
- •Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.
- •In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. .
- •Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta, reserving about a half cup of the water.
- •Add water, pasta and the cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over medium until heated enough to your liking. It will be thin at first, but this extra step of cooking off the water will make your pasta creamier and hotter, and will allow you to bring you dish to the table "restaurant" hot. Salt to taste.
- •Serve with fresh minced parsley and black pepper. Feel free to add in your favourite sauteed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely! I added mushrooms, but I wasn't overly crazy about them in this dish.
- Read more: http://ohsheglows.com/#ixzz2r8D9IHKZ.