Caulifredo
This is a good one! I’ve heard of people using cauliflower as an imitation for alfredo sauce before, but I didn’t expect it to be any good. I gave it a try and really enjoyed it! It’s a very simple recipe and versatile. I plan to make this more often since it came together so easy, and I plan to play around with different flavors/spices next time.
Ingredients:
| 3 cups |
Water, to boil |
| 4 cups |
Riced Cauliflower |
| 1 Tbsp. |
Earth Balance Vegan Butter |
| ¼ cup |
Almond Milk |
| 12 oz |
Barilla Gluten Free Penne Pasta |
|
Pinch of Garlic, Red Pepper Flakes, Italian Seasoning, Parsley, Salt & Pepper |
|
Pinch of Parmesan Cheese to sprinkle on top (optional) |
Directions:
- Add the riced cauliflower to the water and bring to a boil.
- Once soft, drain the cauliflower in a colander.
- Add the spices, milk and cauliflower in a blender. Blend till creamy and then add the butter and noodles.
|
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nourASHment 
This is so interesting, I’ll give it a try!
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It is so good! Let me know how it turns out for you.
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Well, I gave it a go and what a surprise how yummy it is! What I like about this dish, and many others of yours, it that they’re SIMPLE. I actually threw some cauliflower in my food processor to grind it,so it gets even simpler using frozen or prepared riced vegetables. Endless variations come to mind. I used a lot of garlic and Italian seasoning then sprinkled some nutritional yeast on top. Thank you!
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