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Cauliflower Fettuccine Alfredo

Print Recipe
Servings 4

Ingredients
  

  • 1 head white cauliflower or about 4 cups, cut into florets
  • 2-4 cloves garlic to taste, peeled, whole
  • 2 tbsp extra-virgin olive oil divided, plus more for drizzling
  • 2 cups additional cauliflower or broccoli cut into florets
  • 8 oz. fettuccine or pasta of choice
  • 1 1/4 cups unsweetened non-dairy milk
  • 1 tbsp fresh lemon juice
  • 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 the 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 the veggies are softened but not crisp.
  • Meanwhile, cook pasta in a large pot of salted boiling water according to package directions.
  • Blend the roasted white cauliflower mixture, milk, lemon, salt, pepper, and nutritional yeast together in a high-speed blender or food processor.
  • Mix your desired amount of sauce with the cooked pasta (we love creamy pasta, so I use all of it, but you may choose to save a bit). Stir in the purple cauliflower/broccoli, and top with fresh parsley and a drizzle of olive oil, if desired. Enjoy!
Keyword cauliflower alfredo, pasta, vegan pasta