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Cauliflower Alfredo Sauce

Cauliflower Alfredo Sauce offers a lighter, dairy-free alternative to traditional alfredo sauce, because sometimes you just want an option that doesn’t feel as heavy, or maybe you're trying to add more veggies to your meals.

Prep:

5

minutes

Cook:

25

minutes

TOtal:

30

minutes

Ingredients

1 lb. (16 oz.) pasta of your choice

1 large (or 2 small) head of cauliflower

1/3 cup nutritional yeast

2 Tbsp. lemon juice

1 Tbsp. extra virgin olive oil

1 tsp. garlic powder

2 tsp. kosher salt, divided

1/2 tsp. ground black pepper

Instructions

  1. Remove stem and leaves from cauliflower, and roughly chop into florets. Add cauliflower florets to a large pot, and add enough water to cover generously. Add 1 tsp. kosher salt. Bring to boil on high heat, then reduce to simmer, and simmer cauliflower about 15 minutes, until tender and easily pierced with a knife.
  2. While cauliflower is cooking, bring another large pot of water to boil, and cook your pasta according to package directions. Drain, and set aside.
  3. When cauliflower is tender, reserve 1 cup of the cauliflower cooking water, and then drain cauliflower.
  4. Add cooked cauliflower, nutritional yeast, lemon juice, olive oil, garlic powder, salt, and pepper to a high speed blender, along with 1/2 cup of reserved cauliflower cooking water. Blend on medium speed, stopping once to scrape down sides and possibly add more of reserved cooking water, depending on consistency of sauce. Finish blending on high until sauce is smooth and creamy, about 30 seconds.
  5. Pour cauliflower sauce over hot, cooked pasta, and toss to combine.
  6. Serve with a side salad or roasted vegetables.