A couple weeks ago, I saw a recipe for alfredo sauce that is made with cauliflower instead of heavy cream & cheese, and I knew I had to try it. I adapted my dish from the version on Oh She Glows, a vegan blogger who always posts yummy looking recipes.
Ingredients (for 4 servings):
enough pasta for 4 servings, I used 4 cups dry rotini
1 bag frozen edamame, heated in microwave
1 medium head cauliflower, cut into florets
1/2 cup 2% milk
1/4 cup grated parmesean cheese, plus extra for topping
1/2 tsp garlic powder
1 T lemon juice
1 T olive oil
salt & pepper to taste
Cook cauliflower florets in a large pot of boiling water until soft, about 15 minutes. Remove with a slotted spoon and set aside. Put pasta in the same pot of water to boil (one pot dish!) according to package directions. Drain when done and add back into the pot.
While your pasta is cooking, add milk, cheese, garlic powder & lemon juice to blender, add cauliflower and blend until nice and smooth. Depending on your blender, you may need to stir it down a few times, like I did.
Add heated edamame (if using) to the drained pasta in the pot, and then pour in the sauce. Stir until well blended, keeping it on the stove on low heat if your sauce needs heated up a bit. Add some olive oil, salt & pepper to taste. Divide into bowls and enjoy, sprinkling on some extra cheese if desired.