My goal with posting recipes is always to show you how easy it can be to cook simple, healthy meals for you and your family. Cooking from scratch does not have to entail sourcing a bunch of different expensive ingredients from Whole Foods that you’ll only use once.
Now that my family does not drink milk, I am constantly on the hunt for easy recipes that re-create our old favorites. Even if you aren't a vegan or vegetarian, eating a plant-based meal can't hurt!
Enter: Cauliflower Alfredo.
Using this recipe as inspiration, I would say it was a definite success. My kids loved it! If you try it, let me know what you think!
Creamy Cauliflower Alfredo
serves: makes about 5 cups
• 8 large cloves garlic, minced
• 2 tablespoons olive oil
• 2 bags of Organic Frozen Riced Cauliflower (find mine at Trader Joe’s)
• 5-6 cups vegetable broth or water
• ¼ cup nutritional yeast
• 1 teaspoon salt (more to taste)
• ½ teaspoon pepper (more to taste)
• Optional Toppings: Roasted Cauliflower or any other vegetable or pine nuts
Garlic: Sauté the minced garlic with the oil in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
Cauliflower: Add the riced cauliflower to the sautéed garlic until warmed through.
Puree: Transfer the cauliflower and garlic to the blender. Add 4 cups vegetable broth, salt, pepper, and nutritional yeast. Blend or puree for several minutes until the sauce is very smooth, adding more broth depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot over brown rice or pasta. Enjoy!