Due to my Italian heritage, I grew up eating a lot of pasta. As much as I enjoy a classic tomato sauce, cream sauces were always superior for my taste buds. 
If you, like me, are intolerant to dairy or are looking for a more nutritious alternative to classic dishes such as fettuccine Alfredo, I encourage you to try blended veggie-based sauces (especially this cauliflower-based sauce)! Packed with an array of vitamins, fiber, and phytochemicals, the cauliflower is nothing short of a star ingredient here. The addition of olive oil and roasted garlic provide additional nutrients and, of course, those classic Italian pasta flavors. I love tossing roasted purple cauliflower into the finished dish for a pop of color, but you can always use extra white cauliflower or broccoli as well! I hope you try this out and enjoy!
Creamy Cauliflower Fettuccine Alfredo
Gluten-free option, vegan, nut-free, soy-free
Ingredients
- 1 head (1 lb.) cauliflower, or about 4 cups, cut into florets
- 2 cloves garlic, peeled
- 2 tbsp extra-virgin olive oil, divided
- 2 cups purple cauliflower or broccoli, cut into florets
- 8 oz. fettuccine or pasta of choice (may be gluten-free)
- 1 1/4 cups unsweetened non-dairy milk
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup nutritional yeast
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 400 degrees F and line two sheet pans with parchment paper.
- Mix together white cauliflower, garlic, and 1 tablespoon of oil and spread evenly onto one pan. Mix the purple cauliflower or broccoli with the remaining tablespoon of oil and spread onto the other pan. Roast 25-30 minutes, until veggies are softened but not crisp.
- Meanwhile, cook pasta in a large pot of boiling water according to package directions.
- Blend roasted white cauliflower mixture, milk, salt, pepper, and nutritional yeast together in high speed blender or food processor.
- Mix sauce with cooked pasta, stir in purple cauliflower/broccoli, and top with fresh parsley.
- Serve and enjoy!
