I was a dis-believer of this recipe. I’m sorry, Oh She Glows. . . I didn’t believe.
But, I made a tiny few changes and had a deliciously brave Cauliflower Zucchini Alfredo dinner tonight!
Cauliflower Zucchini Alfredo:
- 1 medium cauliflower
- 1 roasted whole head of garlic*
- 2 raw cloves of garlic, minced
- 1/2 cup raw cashews
- 1/2 cup water
- 1/4 cup nutritional yeast
- 1/2 cup mellow miso
- juice of two lemons
- tea onion powder
- tea garlic powder
- tea dried basil
+ cooked zucchini or pasta of your choice
*Roasted garlic has a much milder flavor, but requires some advanced preparation, as it entails baking a whole head at 400 degrees, for at least 45 minutes. The result is a complex, but more mellow flavor, reminiscent of cooking for hours and hours.
Peel and run under cold water for faster results, squeezing each clove’s contents, as they cool enough to handle.
Chop cauliflower into sizable pieces and bring to a boil in a garliced, salted bath for 10 minutes.
Drain cauliflower and blend with garlic, cashews, lemon juice, onion and garlic powder.
Melt miso in saucepan with nutritional yeast and add cauliflower mixture.
Add water until desired thickness.
Serve warm over blanched zucchini ribbons or pasta.
YUUUUMMMMMYYYY vegetable alfredo!