As you all know, alfredo sauce is rich and creamy, but normally made with tons of milk, cream, and cheese. My veganized version is a lot healthier and made from cauliflower! That’s right, Cauliflower Alfredo Sauce for all those pasta cravings. Cauliflower is a great way to re create a thick restaurant-quality sauce. It comes together super quickly and can even be used for your next pizza night! This recipe is great to make ahead and use during the week for fast dinner ideas! Feel free to wilt some spinach in your pasta before adding the sauce, it’s one of my favorite ways to enjoy it.
Yield 3 cups
1 Tbsp. vegan butter
1 head cauliflower
1/2 white onion, chopped
2 large garlic cloves, minced
1 cup vegetable stock
1/4 cup oat milk
1/4 cup vegan Parmesan cheese
2 Tbsp. nutritional yeast
2 tsp. lemon juice
3/4 tsp. Vitacost Himalayan Fine Pink Salt
1/4 tsp. white pepper
Fresh parsley, to garnish
- In a medium pot, bring the vegetable stock to a boil. Add the cauliflower, minced garlic, onion, and cook for 10 to 12 minutes or until fork tender.
- In a blender, add the vegetables, broth, and remaining ingredients. Blend until smooth and well combined.
- Serve hot with choice of pasta.
Chef’s tip: Sauté onion and garlic until slightly browned. Deglaze pan with 1/4 cup white wine, cooking for an additional minute.
I just gotta say, @love.legrand makes the most delicious chimichurri sauce and it goes perfect with my cauliflower steaks. The ingredient list is super clean and minimal which is great, and the product is extremely fresh tasting. Whether you are looking for a scrumptious meal or something that can be quick, this is both of those.
1 cauliflower head, cleaned and sliced
1 Le Grand Chinichurri pesto
2 Tbsp. vegetable broth
2 Tbsp. lime juice, fresh squeezed
1 tsp. Chili powder
1 tsp. onion powder
1/4 tsp. smoked paprika
1 tsp. Vitacost Himalayan Fine Pink Salt
- Heat oven to 425 degrees F.
- Place the washed and trimmed cauliflower stem side down. Cut directly into the center to crest two halves. You will want to create as many cauliflower steaks as you can, under an inch thick.
- Combine marinade ingredients and evenly coat cauliflower steaks. Place into a container and place into the refrigerator for 20 minutes.
- On a parchment lined baking sheet, place the cauliflower steaks on and roast for 30 minutes, flipping halfway through.
- Once browned, remove from the oven and top “steaks” with Le Grand Chinichurri pesto.
Chef’s tip: Cook on the grill for extra flavor!
Cauliflower wings are without a doubt the best creation ever! They are both crispy and has the best texture for a “wing” substitute. Not only do these make the best meatless wings, but they can also be made gluten-free. The key to getting these crisp up so well is the batter you dunk them in. Speaking of dunking, don’t forget to make my homemade ranch dipping sauce! It would go perfect with these “wings” even though they are not super spicy.
Yields 2 servings
1 cauliflower head, cut into florets
3/4 cup King Arthur flour
1-1/4 cup plain almond milk
1 Tbsp. cornstarch
2 tsp. garlic powder
1 tsp. smoked paprika
1-1/2 tsp. onion powder
1/2 tsp. Vitacost Himalayan Fine Pink Salt
1/4 tsp. ground black pepper
- Preheat oven to 400 degrees F.
- In a bowl, combine flour, seasonings, milk, water, and stir until well combined.
- Add the florets and mix until evenly coated. Place florets onto a greased baking sheet (allow any excess batter to drip off).
- Bake for 30 minutes; flipping half way through. Remove “wings” from the oven.
- Serve immedietly with a side of my homemade ranch or tahini sauce.
Chef’s tip: For added flavor, add some hot sauce to the batter!
Sometimes it can be difficult to find foods that fit our dietary and nutritional needs which is why I have created this gluten and acidic free pizza. Inspired recently by a fellow follower, who is unable to eat tomatoes and has certain dietary restrictions, I came up with this well suitable option. The next family dinner night you have, I invite you to try making this healthy alternative that will leave your belly full. Adding any toppings of your choice is always alright so feel free to get creative!
Yields 1 large pizza
1 head cauliflower (about 4 to 5 cups), riced
2 Tbsp. Bobs Red Mill Egg Replacer + 4 Tbsp. filtered water
1/4 cup vegan Parmesan, (optional)
1-2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. fresh basil, minced (optional)
1/4 tsp. Vitacost Himalayan Fine Pink Salt
1/8 tsp. Spicely Organics Ground Black Pepper
1 tsp. Vitacost olive oil
- Preheat oven to 400 degrees F.
- Using a box grater, grate your cauliflower to make the rice and set it aside.
- In a medium pot, bring 2 cups of water to a boil and pour in cauliflower rice. Allow to cook for 5-6 minutes or until tender. Drain using a fine mesh strainer or cheese cloth. Squeeze any remaining liquid out- very important step.
- In a small bowl, combine your egg replacer and water. Set aside
- In a large bowl, combine cauliflower rice, egg replacer, oregano, salt, pepper, basil, garlic, flour, and vegan Parmesan. Mix until dough l-like consistency forms.
- On a lined baking sheet with parchment paper, sprinkle with flour or corn meal to help keep it from sticking. Spread out the dough 1/2 in thick so it has a nice crust to it.
- Bake for 20-25 minutes.
- Remove from the oven and add your sauce of choice, vegetables, protein, cheese, or any topping you’d like. Return to the oven for an additional 7-8 minutes just to brown the toppings or cheese.
- Slice and enjoy with parsley or red pepper flakes on top.
Chef’s tip: Make sure to lightly spray or oil the parchment paper so it does not stick to the crust. Also, I pre roasted a few slices of sliced onion, mushroom, and bell peppers to place on top of the pizza before baking it again.