Vegan Roasted Garlic Cauliflower Alfredo Sauce

  Behold, the almighty cauliflower! Thanks be to our beautiful Mother Earth for adding this gem! I remember eating raw florets while watching Pippy Longstocking on the big box. I'm thankful my kids love eating it raw as I did.

This lovely vegetable is another one of the great cancer fighters! It contains lots of natural B vitamins & helps improve bone strength! I could ramble on about the fantastic  benefits this veggie holds but I think I'll move into this yummy sauce! It's super easy & only has ten ingredients.

 This sauce is gluten free & soy free. My kids absolutely love it! You can do anything with it. I made a pizza & used the sauce as the base for the pie. Oh my, it was delightful 🙂 And of course, keeping it basic, I used it with some pasta.

What you'll need:

  • 1 small head of cauliflower cut into florets (about 2-3 cups)
  • 1 whole garlic head
  • 1 C of soaked cashews
  • 1 lemon freshly squeezed
  • 1/4 tsp pepper
  • 1 tsp pink salt
  • 1 tsp oregano
  • 1 tsp onion powder
  • 3 Tbs Nooch (nutritional yeast)
  • 1 C dairy free milk, I used unsweetened almond)

Method:

  • First start by roasting your head of garlic. Cut just enough of the top to expose the cloves, don't cut too much off. Next drizzle about a teaspoon of olive oil & rub it over the top. Wrap in tinfoil & bake at 400 degrees for 30 minutes.
  • While the garlic is roasting, cut your cauliflower into florets & add to a pot of water & boil for about 8 to 10 minutes. Strain & set aside until garlic is finished & slightly cooled.
  • Strain your soaked cashews & add to a high speed blender along with the cauliflower & all the other ingredients. Blend that baby until smooth & BAM you're done! Toss with your favorite plant based pasta or serve over some broccoli. I made mine with some gluten free pasta with some air fried Brussels & sautéed mushrooms 😉

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