Hey there vegan friends. Last night’s dinner was scratch-made vegan pasta (flour and water) topped with a cauliflower Alfredo sauce (puréed cauliflower, veggie stock, a little oil, salt, pepper, turmeric).

I would have posted a photo but it turned out a lot better than I expected and wasn’t on the plate for long. It was pretty close to a true Alfredo sauce without the fat or calories. Here’s my recipe…

Ingredients

2 tablespoons olive oil
5-6 cups cauliflower florets
6 cups vegetable broth
1 teaspoon salt
½ teaspoon pepper
½ cup milk is best if your veggie, otherwise sub soy milk

Steps

1. Saute the minced garlic with the oil in a large nonstick skillet over low heat.
2. Bring vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Don’t drain.
3. Use a slotted spoon to transfer the cauliflower pieces to the blender.
4. Add to the blender 1 cup of the vegetable broth from the pot, sauteed garlic, salt, pepper, and milk.
5. Puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. CAUTION: Be careful opening the lid to the blender. HOT ingredients build up pressure in the blender and the last thing you want is a cauliflower volcano in your face!
6. Pour over pasta and eat hot. Yum!