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Cauliflower Alfredo


Dudes. Sometimes there are old school comfort food dishes that you think just cannot be health-ified or that you just don't want to mess with because they are glorious in their original form. I get it. But I also love a challenge. So- I made alfredo sauce out of cauliflower and used a garbanzo bean pasta packed with protein and the finished product checked all the cozy, delicious, full-of-flavor boxes I needed it to. This guilt-free alfredo goes straight to my own personal recipe hall of fame. Did I mention it takes 20 minutes from start to finish? And it can be made completely vegan? #HOF

SERVING SIZE: 4 (or 2 with leftovers)

PREP TIME: 5 minutes

COOK TIME: 15 minutes

INGREDIENTS:

1 head of cauliflower (cut into florets)

2 cups of organic, free-range chicken or vegetable stock

1/4 cup freshly grated parmesan (or 2 tbsp nutritional yeast to make vegan)

1/4 cup reserved pasta water

1/4 cup reserved cooking liquid from the caulfilower

2 tbsp whole milk (or unsweetened nut milk to make vegan)

3 tbsp vegan butter/ghee/grassfed butter

1 tsp garlic powder

salt + pepper

1 box Banza Chickpea Pasta (penne)

1/4 cup basil (chiffonade)

RECIPE:

Start by boiling 2 cups of generously salted water in one pot for your pasta and 2 cups of stock in another pot for you cauliflower. Add the pasta to the water once it reaches a rolling boil and stir right away, stirring frequently for about 9 minutes or until the pasta is al dente. Add the cauliflower florets to the stock once it reaches a rolling boil, cover and let cook for about as long as the pasta. When the back of spoon easily smashes a cauliflower against the side of the pot, they're ready. Hold the pasta in the water and turn off the heat while you make the alfredo sauce. Using a slotted spoon, scoop the cauliflower florets out of the pot and into a blender. Add the reserved pasta water and reserved cooking liquid from the cauliflower to the blender. Add the parmesan/nutritional yeast, milk, butter, garlic powder and season generously with salt and pepper. Blend until pureed and smooth, taste and season more if needed. Strain the pasta, mix in the sauce and top with basil. And just like that- delicious and nutritious alfredo with half the carbs as regular pasta and a sauce made from a vegetable! Happy Eating!


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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