This was fantastic! So so so good! We didn’t end up having much leftovers because we just kept wanting more. Good thing it’s super healthy for you. I love when I make something up that works out fantastic the first time. (I was inspired by a plethora of cauliflower alfredos on the internet and made up my own.)
- 1 head cauliflower (~2 1/4 lbs, 1 1/4 – 1 1/2 lbs once heavy outside stems removed), chopped into florets
- 1/4 lbs mushrooms of choice (I used crimini), chopped
- 1 red or yellow or orange pepper, chopped
- 4 cloves garlic, minced
- 1/3 cup raw cashews
- 2 Tbsp nutritional yeast
- 1 Tbsp fresh lemon juice
- 3/4 tsp salt
- 3/4 cup water
- 10 – 12 oz pasta of choice
Steam cauliflower until soft.
Saute mushrooms, pepper, and garlic until soft.
Prepare pasta according to package instructions. Drain when done.
Once cauliflower is soft, puree cauliflower, cashews, lemon juice, salt, and water until smooth. (I used a high power blender.)
Combine sauteed veggies, cauliflower sauce and pasta. Serve immediately.