Sunday, April 27, 2014

{ CAULIFLOWER ALFREDO SAUCE }


A friend of mine mentioned making a Cauliflower Alfredo sauce that sounded really good to me, so I decided to try and make a vegan version. It's delicious! I like to serve it on spaghetti squash with sauteed mushrooms, but it's also very good just on whole wheat pasta.

Ingredients:

3 c. vegetable broth 
1 head cauliflower 
1/4 c. vegetable broth 
1/4 t. crushed red pepper 
1 t. Italian seasoning 
2 cloves garlic, minced 
1/2 c. cashews 
1/4 to 1/2 c. nutritional yeast 
freshly ground salt and pepper, to taste (I use a lot)

Directions:

Roughly chop the head of cauliflower and bring it to a boil in the 3 c. of vegetable broth. Turn down to medium heat and simmer for about 20 minutes, until tender. While the cauliflower is boiling, saute the crushed red pepper, Italian seasoning, and garlic in the 1/4 c. vegetable broth until fragrant. When the cauliflower is tender, add it to the blender with about 1 1/2 c. of the broth it was boiled in. Add the seasoning mixture, the cashews, and the nutritional yeast and blend. Season with salt and pepper (I use my salt and pepper grinders and just do it to taste, but it's probably at least one teaspoon of salt and a half teaspoon of pepper). Use the remaining broth you boiled the cauliflower in to thin the sauce to the desired consistency.

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