Man…this was a good supper! I saw this recipe and adapted it to my taste – LOVED IT! The sauce on its own does taste of cauliflower (although still super delicious), but when mixed through spaghetti, you don’t taste the cauliflower and just taste a creamy delicious alfredo. You could jazz this up by adding tempeh bacon, asparagus, roasted artichokes, olives etc, but I love my alfredo plain and simple with mushrooms and loads of freshly ground black pepper.
All the measurements in this recipe are approximate. Depending on your cauliflower as well as on your taste buds, you may want to add a bit more garlic or onion power or nutritional yeast….you get the idea. Use this as a template and go from there.
- 1kg cauliflower
- 1 heaped teaspoon crushed garlic
- 2/3 cup water
- 1/2 cup nutritional yeast
- 1 teaspoon lemon juice
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- salt and black pepper
Steam/boil the cauliflower until soft and drain. Place into your blender. Quickly fry your garlic in a pan on the stove top just to roast it a little – no oil needs to be used – use a tiny dash of boiling water if needed. Now add fried garlic along with all other ingredients into your blender and blend until a smooth sauce is formed. Add water as needed. I suggest going easy on the garlic initially – you can add more but can’t take out. I like garlic so I often add extra, but don’t know about you:)
Pour this sauce over freshly boiled pasta and stir through. Serve with freshly ground black pepper, some vegan parmesan or nutritional yeast and rocket is always a fabulous addition!