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Cauliflower Alfredo Pasta

Cauliflower Alfredo Pasta

>> Printable version (pdf)

Serves: 8

INGREDIENTS

  • 4 to 5 cups cauliflower (1 medium sized head of cauliflower)
  • 1 cup raw cashews
  • 16 ounces whole-wheat or bean-based pasta (fettuccine, fusilli, or your favorite kind)
  • 4 cups thinly sliced kale
  • 3 tablespoons lemon juice
  • 2 tablespoons white miso
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 3/4 teaspoon salt
  • 1 cup water (reserved from pasta water)

Optional topping:

  • Plant Based Parmesan “cheese”
  • ½ cup raw cashews
  • 2 Tablespoons nutritional yeast flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

DIRECTIONS

  1. Boil a large pot of water.
  2. Chop the cauliflower into pieces (about 1 inch each)–including the stalk and flower part.
  3. Add the cauliflower and cashews to boiling water.Cook until cauliflower is very soft, about 15 minutes.Using a slotted spoon, transfer cauliflower and cashews to a blender or food processor. Leave the water in the pot.
  4. Add pasta to boiling water and cook until pasta is aldente. Add kale last 1 minute of pasta cooking. Drain pasta and kale and return them to the pot.
  5. Add lemon juice, miso, garlic powder, onion powder,salt, and 1 cup of water (can use water from the pasta water) to a blender or food processor and blend/process until very smooth (usually 1-3minutes).
  6. Make the plant-based parmesan: put all ingredients(cashews, nutritional yeast, garlic powder, and salt) in a small food processor or blender and blend just until forms a crumb mixture that looks like grated parmesan cheese.
  7. Add sauce to pasta/kale mixture in pot and stir until well coated. Top with plant-based parmesan cheese.
  8. Enjoy!