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Cauliflower Alfredo “Pasta”

Cauliflower Alfredo “Pasta”

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Description

This cauliflower Alfredo “pasta” is a family favorite. Made with a nice blend of cauliflower and vegetables, there is no need to worry about dairy and allergy sensitivities this delicious pasta dish is both dairy and nut free! Our creamy sauce can be poured over a spiralized butternut squash and topped with vegetables for an amazing family favorite that everyone can enjoy!

Inspiration:

Ingredients

  • 1   medium   cauliflower
  • 1   medium    medium yellow onion
  • 7   small   garlic
  • 1   tbsp   coconut oil
  • 1   cup    coconut milk
  • 1/2   cup   vegetable broth
  • 1/4   cup   of nutritional yeast
  • 1/2   tsp   salt
  • 1/2   tsp   garlic powder
  • 1   lbs   fresh lemon juice
  • 1   pinch   pepper
  •    bunch   Vermicelli pasta
  • 2   cups   (spiraled) butternut squash
  • 3   tbsp   olive oil
  • 2   cups   spinach
  • 1   cup   broccoli
  • 1/2   cup   sundried tomatos

 

 

Instructions

Thinly slice the onion and garlic.
Melt the coconut oil in a skillet on low heat, add onion slices and garlic and sauté covered on low until the onions are golden and caramelized 15-20 minutes.
Bring a pot of salted water to a boil. Cut the cauliflower into florets and cook until fork tender (7-10 minutes).
Place the tender cauliflower into a blender with the caramelized onions, garlic, vegetable broth, milk and salt. Puree until smooth. Add garlic powder or salt as needed.

Pasta/Spiraled noodles half/half recipe
While ingredients for sauce are cooking:
Bring a large pot of water to a boil. Add pasta and boil for about 10 minutes. Drain
Heat olive oil in a skillet over medium heat, add spiraled butternut squash a pinch of garlic powder and a pinch of salt. toss and cook for about 5-7 min.

On medium heat sauté spinach, broccoli, and sundried tomatoes with 1 tablespoon of olive oil.

Place Half pasta half butternut squash onto plate cover with sauce and top with vegetables!


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