Enjoy this guilt-free alfredo: it’s low in fat, high in fiber, paleo and vegan. Cauliflower is a great source of vitamin C, antioxidants and phytonutrients. Serve it over your favorite veggies, pasta or rice.
6 cups cauliflower florets (roughly one large head cauliflower)
1 head garlic
1 cup almond milk
¾ cup water
3 tablespoons olive oil
3 tablespoons nutritional yeast
3 tablespoons miso
2 teaspoons dried basil (optional)
25 turns fresh black pepper (or ¼ teaspoon ground black pepper)
¼ teaspoon sea salt
Slice top half of garlic off. Pour one teaspoon olive oil and sprinkle with salt and pepper. Wrap in foil and roast at 400° for 35 minutes, until cloves are very soft.
Meanwhile, add cauliflower to boiling water and bring to a boil again. Boil for 10 minutes, then drain.
Add all ingredients to blender, including roasted garlic cloves.
Blend until very smooth.
Chef Nikki is the founder of Mostly Vegan, a health food consultancy based in NYC. Previously, she was the executive chef at the acclaimed raw vegan restaurant Pure Food and Wine. You can find her at mostlyvegan.com, on Instagram at @mostlyvegan or contact her via email at nikki[at]mostlyvegan[dot]com