I am still unsure of the answers to these fundamental life questions, but I do know that since discovering Cauliflower Alfredo was a thing, it has become a major part of my life. The first time I made this recipe, I made it for myself (because I was still skeptical that it was as good as I wanted it to be) and I was smitten. Since then I have made it 2 or 3 more times--always for friends--and they keep on wanting more. I've utilized a few different techniques and ingredients and picked up a couple tricks and tips along the way.Without further adieu, I present:
Cauliflower Alfredo
- 1 small/medium cauliflower
- 1 Tbsp Earth Balance
- 3 Tbsp Nutritional Yeast
- 3/4 cup nondairy milk (unsweetened, unflavored) (note: I use either soy, coconut or hazelnut because I find rice or almond to be too watery)
- 1 tsp lemon juice (or other acid like a vinegar)
- 1 Tbsp prepared mustard (I used Dijon but any yellow mustard will be just fine!)
- 2 tsp garlic powder
- 1 small onion, roasted
- 4-5 cloves of garlic, roasted
- 1 tsp salt
- 1/4 cup re-hydrated sun-dried tomatoes, diced
- 3 small/medium zucchini, spiralized
To Prepare
Lightly steam the cauliflower with just a touch of sea salt in a large steamer. Place all of the ingredients except the sun-dried tomatoes and the zucchini in a Vitamix (or other blender or food processor, whatever you have). Process until smooth and creamy. I like to leave mine in the Vitamix for 5-10 minutes until it just starts to get warm.
In a large bowl, toss the zucchini, sun-dried tomatoes and cauliflower alfredo together. Serve immediately.
So simple and so absolutely delicious! I cannot believe how creamy this dish is, and because it is so healthy, you can feel free to chow down! Also pairs well with a nice bottle of red :)
Enjoy!
Live long and prosper! And never underestimate the versatility of even the most familiar veggies.
