~ Oh She Glows
4 heaping c. cauliflower florets
1/2 T. olive oil
1 T. minced garlic
1/4 c. nutritional yeast
1/2 c. unsweetened unflavored non-dairy milk of choice
1/4-1/2 t. garlic powder
1/2 t. onion powder
1/4-1/2 t. pepper
3/4 t. fine grain sea salt, or to taste
1 T. lemon juice
fettuccine
parsley (optional garnish)
Put cauliflower florets in a large pot and cover with water. Bring to a low boil and cook 3-7 minutes or until fork tender. Drain.
Meanwhile, add oil to a skillet and saute the garlic over low heat 4-5 minutes until soft and fragrant, but not browned.
In a blender or food processor, add drained cauliflower, sauteed garlic, nutritional yeast, milk, garlic powder, onion powder, pepper, salt, and lemon juice. Blend until totally smooth.
Bring a large pot of water to a boil. Add fettuccine and cook until desired tenderness. Drain. Combine pasta and sauce in large pot over medium-low until heated through. Season with salt and pepper to taste. Serve with parsley, if desired.
Makes three cups of sauce.
Notes: I wouldn't say this tastes like alfredo, but I never expect recipes this different from the original to taste the same. I think it's tasty in it's own right, though!
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