no one is out there working harder than cauliflower - - this b*tch out there trying to be everything. BUT all jokes aside, this cauliflower alfredo is creamy and delicious. Your family and friends will have no clue its not cheese.
by: Nicole Cappetta
WHAT YOU NEED
1 small to medium size head of cauliflower
1/2 cup coconut cream (from the can)
1 tbsp avocado oil
1/2 cup sliced mushrooms
minced garlic, as much as your heart desires
1/2 lemon (juiced)
1/4 cup non dairy milk
1/4 cup nutritional yeast
LET'S GET COOKIN'
boil chopped cauliflower for 30 min or until VERY SOFT.
strain cauliflower add to the food processor
blend with coconut cream until it’s real luscious and smooth.
in a skillet on medium low heat, add avocado oil + sliced mushrooms + salt + pepper and a crap load of minced garlic.
cook for about 10 min or so
squeeze in 1/4 lemon
take mushrooms out of the skillet but don’t clean the pan add cauliflower mixture into the skillet and cook while stirring for about 5 minutes
add in 1/4 cup non dairy milk + 1/4 cup tbsp nutritional yeast stir in seasonings: salt + pepper + garlic powder + a very small amount of lemon juice.
after about 5 min of cooking, add in mushrooms with garlic and stir occasionally for about 5 to 10 min
take off heat and stir into your favorite cooked pasta.
HEY I MADE THIS!
Hi! I am Nicole, a married mama of two boys living in the Pacific Northwest.
I believe eating healthy should be easy, so I ditched the diet buzz words and just try and eat meals with as much real food as possible.
I started my social media food blog @lettuceturniptheeats almost three years ago, and after promoting health and wellness brands on there I decided to open NW Bulk Market.