When you are in the mood for a big creamy bowl of pasta, but you want it extra healthy with more vegetables and less fat, try out this creamy cauliflower alfredo sauce. It is more mild in flavor, but it still has plenty for what it is. It’s also extra hearty and filling since cauliflower is a high fiber vegetable. Toss this sauce with your choice of pasta and peas and you’ve got yourself a delicious meal. If you happen to want a richer alfredo that is more similar to traditional alfredo, check out my cashew alfredo. Otherwise, you could also just add a small handful of soaked (15 minutes) and rinsed cashews to this recipe if you want cauliflower in it too!
The two gluten free noodle brands I use the most are ZenB (100% yellow pea) and Jovial (brown rice). Cook al dente & less than what the box says usually.
Tidbit: I have some crunched up eggplant bacon shown in the above pasta picture. It wasn’t great, so I’m not sharing that part. I was going for an alfredo carbonara, but missed the bacon mark. If I try again and it turns out, I’ll share. 🙂
Creamy Cauliflower Alfredo Sauce
approximately 4 servings
INGREDIENTS:
- 1 small yellow onion, diced
- 2 large garlic cloves, finely chopped
- 12 oz frozen bag riced cauliflower
- 1 cup unsweetened almond milk, might need a splash more
- 1 1/2 TBSP lemon juice
- 1/4 tsp garlic powder – if you add a small handful of cashews to this recipe add 1/2 tsp
- 1/4 tsp onion powder – if you add a small handful of cashews to this recipe add 1/2 tsp
- 1/8 tsp dried thyme, more to serve at end
- 1/4 tsp ground pepper, more to serve at end
- 1 tsp sea salt, more to serve at end
INSTRUCTIONS:
In a large wide sauté pan, sauté the onion and garlic in a little bit of water. Once sautéed, add in the bag of frozen cauliflower. Cook for 10 minutes, stirring occasionally until the frozen pieces are broken up. If needed, splash in a TBSP or two of water to keep it from sticking to the bottom of the pan.
Meanwhile cook your box of pasta and 1/2 bag of frozen peas so that it’s all ready when your sauce is ready.
Add the following to your blender to make the sauce: unsweetened almond milk, lemon juice, garlic powder, onion powder, dried thyme, ground pepper, salt, and the cooked onion/garlic/cauliflower mixture once ready. Blend until smooth. It’s going to be thick, but if needed add in a splash more of almond milk to get it to blend. Taste and adjust seasonings if desired. I generally just add a lot of ground pepper, thyme, and a little more salt to the top of my serving bowl.
Toss the alfredo sauce with the pasta noodles and peas. ENJOY the creaminess!
Best served right away, but still okay as leftovers.
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