Caulifredo: Creamy Cauliflower Alfredo Sauce
This easy recipe for a creamy cauliflower alfredo sauce is a great way to sneak more vegetables into your dinner in a delicious way!
Ingredients
- 8 ounces whole-wheat or legume-based pasta of choice
- 1 tablespoon extra-virgin olive oil, divided
- 3 cloves garlic, minced
- 4 cups fresh cauliflower florets, about 1 medium head
- 1 tablespoon butter, melted or 1 additional tablespoon olive oil
- ½ cup unsweetened non-dairy milk
- ¼ cup hemp hearts
- Juice from 1 medium lemon, about 3 tablespoons
- ¼ cup freshly grated Parmesan cheese, plus more for garnish
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- Fresh parsley for garnish, optional
Instructions
- Cook the pasta according to the package directions. Reserve 1 cup of the pasta cooking water before draining.
- Meanwhile, heat 1 teaspoon of olive oil in a large pot over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Transfer to a high-powered blender.
- Using the same pot, bring about 4 cups of water to a boil. Add the cauliflower florets, cover with a lid, and cook until the cauliflower is fork-tender, 8 to 10 minutes.
- Drain the cauliflower and place it in the blender. Add the reserved pasta water, the remaining 2 teaspoons of oil, butter, milk, hemp hearts, lemon juice, Parmesan, salt, and pepper; blend until smooth and creamy. Season with salt and pepper to taste.
- Transfer the sauce along with the pasta back to the pot, toss, and heat over medium-low until heated through, 1 to 2 minutes.
- Garnish with fresh parsley and additional parmesan, if desired.
Did you make this recipe?Mention @nutritiondaily on Instagram or tag #nutritiondaily.