"Cauliflower" Alfredo Sauce served with Mac n Cheese or Spaghetti Squash!

I must say, this is a great alternative the a typical alfredo sauce.  Plant based, vegan, and flour-less!  Best part is, you really won't know that it does not contain cream, flour or cheese! 

I made it two ways because I wanted something light and healthy, so I opted for delicate spaghetti squash topped with fresh herbs.

Ryan tends to like things a bit more filling, so I added the cauliflower alfredo to elbow macaroni and baked it with some bread crumbs.  And, what is the game changer in this recipe?.....add a touch of truffle oil to elevate this recipe from comforting to a bit more upscale and sexy.

Oh yes, before I forget...this is a GREAT way to sneak in vegetables into your kids mac 'n "cheese"!  They will have no idea that they are eating cauliflower!

Vegan Cauliflower Alredo

Ingredients: (note this is just for the alfredo sauce)

1 small head cauliflower (cut into florets)

2 garlic cloves

3/4 c vegetable broth

3/4 c unsweetened almond milk

1/4-1/2 nutritional yeast

1 tbsp miso paste

2 tsp truffle oil (optional)

s+p to taste

1 tsp cayenne or paprika

Directions:

Steam cauliflower and garlic cloves for about 15-20 minutes or until soft.  Transfer to food processor and slowly add in broth and almond milk while blending.  Add in nutritional yeast, miso paste and truffle oil and continue to blend until smooth.  Add in more liquid if need be.  Season to taste.

Serve with baked mac, over spaghetti squash or with your favorite pasta!